Ingredients

• 6 free-range egg whites
• 500g/1lb 2oz caster sugar
• 1 tbsp cornflour
• 1 tbsp white wine vinegar
• 200g/7oz white chocolate
• 500ml/18fl oz double cream
• 200ml/7fl oz ready-made vanilla custard
• 250g/9oz raspberries

Directions

• Preheat the oven to 150C/300F/Gas 2. Line a large baking tray with non-stick baking paper.
• In a very clean bowl
• whisk the egg whites with an electric whisk on high speed and add 300g/10½oz of the sugar a spoonful at a time
• whisking until the mixture is smooth and glossy.
• Reduce the speed and add the cornflour and vinegar (thise will give the meringue a chewy inside). Return to a high speed and whisk until the mixture forms stiff peaks when the whisk is removed from the bowl.
• Dab a few spots of the meringue directly onto the baking tray and lay the baking parchment on top
• using the spots of meringue to stick it down. This stops the meringue being blown about by the oven fan.
• Spread the rest of the meringue out in a large circle with a spatula onto the lined baking tray and place in the oven for 10 minutes before turning the oven down to 100C/200F/Gas ¼. Leave the meringue to cook for three hours.
• Melt the white chocolate in a heatproof bowl set over a pan of simmering (not boiling) water
• making sure the bowl doesn't touch the water.
• Whisk the cream in a bowl until soft peaks form when the whisk is removed from the bowl
• then whisk in the custard and whisk again until soft peaks form.
• Heat the remaining 200g/7oz caster sugar in a saucepan over a medium heat until liquid and golden-brown. Set the caramel aside to cool.
• Top the meringue with the melted white chocolate and allow to cool slightly before spreading the cream over the top.
• Arrange the raspberries on top and then drizzle the caramel over.