Combine the caster sugar, ground pistachios and ground almonds in a bowl.
Make the meringue by placing the egg whites in a stand mixer and beating. Add the caster sugar and light brown sugar.
Continue to beat for about 5 minutes on the highest speed until the egg whites are firm.
Fold in the pistachio and almond mixture using a metal spoon or rubber spatula.
Place the meringue in a large piping bag fitted with an open round nozzle.
Line two baking trays with silicon baking mats or baking paper.
Pipe a flower shape on each using a pie tin with the base removed to guide you with the shape.
Bake the dacquoises for 12-14 minutes at 200 degrees, until lightly brown. They will still feel quite soft, with a crispy shell.
Leave them to cool completely.
When ready to assemble it, and the layers are completely cold, whip the cream (takes about 5-6 minutes by hand using a whisk) until it reaches the soft peak stage. Fold in the freeze-dried raspberry pieces gently.
Place the cream in a piping bag, again with the open round nozzle.
Pipe round tear-shaped drops around the edge of the bottom layer.
Next fill in the centre by piping circles in a spiral.
Place the top layer on top of the cream. Handle it very gently or the top layer may break.
Decorate the top by sprinkling on more of the freeze-dried raspberry pieces and the pomegranate seeds. If you like, dust with icing sugar too.
Keep refrigerated until serving.