3 egg whites
175g caster sugar
1tsp vanilla extract
1/2tsp white wine vinegar
300ml double cream
350g fresh raspberries, washed and hulled
Draw a 7in circle on a piece of parchment paper and place the paper on a baking tray.
Whisk the egg whites until stiff. Whisk in half the sugar then fold in the remaining sugar, the vanilla extract, the white wine vinegar and cornflour with a metal spoon.
Spread the meringue mixture over the circle and bake in the oven at 150C/300F/gas 2, for about 1 hour until crisp and dry.
Leave to cool on the baking tray for 2 hours, then peel off the parchment paper.
Whisk the cream until stiff. Slide the meringue onto a flat plate, pile on the cream and arrange the raspberries on top.