Ingredients
3 free-range egg whites
170g/6oz caster sugar
1 tsp cornflour
1 tsp white wine vinegar
1 tsp vanilla essence
290ml/½ pint double cream
1 punnet raspberries
raspberry coulis (optional), whiz half a punnet of raspberries in a mini food processor and pass through a fine sieve to remove seeds
Method
1. Preheat the oven to 150C/300F/Gas 2 and line a large baking sheet with baking parchment.
2. In a clean bowl, whisk the egg whites until they form stiff peaks. Whisk in the sugar, a little at a time, until it's all incorporated and the mixture is stiff and shiny.
3. Sprinkle over the cornflour, and fold in the vinegar and vanilla essence.
4. Spread the meringue mix over the lined baking sheet in an even layer. Cook in the oven until risen and crisp - this should take about 40-50 minutes.
5. Remove from the oven and leave to cool completely.
6. Peel off the parchment, break the meringue into bite-sized pieces and place in a large bowl.
7. In another bowl, whip the cream until thickened slightly, but not stiff. Fold the cream into the meringue, together with the raspberries and coulis (if using). Transfer to the fridge and chill for 30 minutes, or until required.
8. Serve in individual dessert bowls.
