Preheat the oven to 140C/275F/Gas 1.
Whip the egg whites in a clean bowl until soft peaks form.
Mix in the sugar, a little at a time, until the mixture forms stiff peaks when the whisk is removed.
Add the vinegar and cornflour and gently stir through the meringue mixture.
Cover a baking sheet with parchment paper. Spoon over the meringue mixture and spread out over the parchment to make a thick, puffy, circle about 20cm/8in in diameter.
Bake in the oven for 2 hours, until the meringue is crispy outside and cooked through. Remove from oven and leave to cool.
When ready to serve, carefully peel away the parchment paper from the meringue and place on a serving plate.
Whip the cream until soft peaks form. Then stir in the caster sugar and cinnamon.
Spoon the cream mixture over the meringue and swirl all over to cover.
Tip the pecans into a small, dry frying pan and cook for five minutes, shaking occasionally, until lightly toasted.
Sprinkle the clementine segments, pomegranate seeds and nuts over the cream and serve.
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Micky Flanagan and chefs Francesco Mazzei and David Everitt-Matthias are in the studio.
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