Preheat your oven to 90 °C

In a saucepan, bring the milk and calisson cream to simmering point on low heat, stirring all the time.

In two separate salad bowls, separate the egg whites from the yolks. In the bowl with the yolks, add the previously heated milk/calisson cream mixture. Mix well to thicken, leave to cool and place in fridge for at least 3 h (even up to 12 h).

In the bowl with the egg whites, whisk until stiff on slow speed. Pour in the caster sugar and beat for 2 to 3 min at maximum speed until you get pretty meringues.

On a baking sheet covered with cooking paper, with an icing bag, pipe around 20 small sticks of meringue. Sprinkle with poppy sugar.
On a second sheet, make 2 meringue disks of the diameter of a charlotte mould. Bake for 2 hours at 90 °C.  Remove from oven and leave to cool.

In a third receptacle, whisk the cream until stiff and delicately incorporate it into the milk/calisson cream/egg yolk mixture. Let it set into a soft ice cream in a sorbet maker.

Pour half the ice cream into a charlotte mould, cover with a disk of meringue, cover with the rest of the ice cream and finish with second disk Put back in freezer until serving.

Turn the ice cream out onto a serving dish, and cover the outside with the meringue sticks. Decorate with remaining whipped cream and poppy sugar.