Ingredients

• 4 medium free-range egg whites
• 250g/9oz caster sugar
• 1 tsp white wine vinegar
• 1 tsp cornflour
• 1 tsp vanilla essence
• 500g/17oz fresh raspberries
• 200g/7oz fresh redcurrants
• stalks removed
• 3 tbsp icing sugar
• 350ml/12fl oz double cream

Directions

• Preheat the oven to 150C/300F/Gas 2.
• Draw a 23cm/9in circle on a sheet of baking paper using a pencil.
• In a large bowl
• whisk the egg whites until stiff peaks are formed when the whisk is removed.
• Whisk in the sugar
• a tablespoon at a time
• until the mixture stiffens further and starts to resemble glossy shaving foam.
• Whisk in the white wine vinegar
• cornflour and vanilla essence.
• Line a baking tray with the marked baking paper
• putting it pencilled-side down. Spoon the meringue inside the confines of the circle and spread to the edges using a palette knife
• making a slight dip in the centre of the meringue so that the outside edge is higher than the centre.
• Bake the meringue in the oven for an hour
• or until the meringue shell has hardened but not coloured. Turn off the oven and leave the meringue inside until the oven temperature has cooled.
• For the filling
• gently heat 100g/3½oz fresh raspberries
• all of the redcurrants and two tablespoons of the icing sugar in a small saucepan
• until the redcurrants burst and release their juices and the sugar completely dissolves. Do not overcook.
• Strain the fruit mixture through a fine sieve
• reserving the strained juices in a bowl. Set aside to cool completely.
• When ready to serve
• whip the cream and the remaining tablespoon of icing sugar until soft peaks form when the whisk is removed.
• To serve
• spoon the whipped cream into the cooled meringue shell. Arrange the fresh raspberries on top. Drizzle over the raspberry and redcurrant sauce.