Ingredients

• 4 free-range eggs
• whites only
• 200g/7oz caster sugar
• 110g/4oz raspberries
• 200ml/7fl oz double cream
• 1 vanilla pod
• split and seeds scraped
• 110g/4oz strawberries
• diced

Directions

• Preheat the oven to 100C/200F/Gas ¼. Line a baking tray with parchment paper or a silicone mat.
• Place the egg whites into a clean glass bowl and whisk until they form soft peaks when the whisk is removed from the bowl..
• Whisk in the caster sugar a spoonful at a time until the mixture is glossy and forms stiff peaks.
• Take one third of the meringue mixture out of the bowl and place into a piping bag.
• Fold the raspberries into the remaining meringue and place eight spoonfuls of the mixture
• each about 7.5cm/3in wide
• onto the baking tray to make the wings.
• With the reserved meringue mixture
• pipe four long neck and head shapes onto the mat alongside the wings and bake in the oven for 1½ hours. Remove from the oven and let cool completely.
• Place the double cream into a bowl with the vanilla seeds
• whisk until it forms stiff peaks then gently fold in the strawberries.
• Sandwich pairs of the “wingsâ€� together with the strawberry cream
• carefully place the “necksâ€� into the cream to complete your swan shape and serve immediately.