Ingredients

• 4 free-range egg whites
• pinch salt
• 225g/8oz caster sugar
• 4 tsp cornflour
• 2 tsp raspberry vinegar
• ½ tsp vanilla extract
• 300ml/10½fl oz double cream
• mixed summer fruits and berries
• to taste

Directions

• Preheat the oven to 130C/275F/Gas 1.
• Beat the egg whites and salt together in a bowl until soft peaks form when the whisk is removed.
• Add the sugar one tablespoon at a time
• whisking constantly
• until all the sugar is incorporated and stiff peaks form when the whisk is removed.
• Add the cornflour
• raspberry vinegar and vanilla extract and whisk to combine.
• Drop spoonfuls of the meringue mixture into little heaps onto a baking tray lined with baking paper and transfer to the oven to bake for 1-1¼ hours
• or until the outside of the meringues is crisp and the inside is marshmallow-like.
• To serve
• place one or two meringues into each dish and top with whipped cream and the summer berries of your choice.