4 large egg whites
200g caster sugar
1 teaspoon white wine vinegar
1 teaspoon cornflour
2 tablespoons crushed freeze-dried raspberries
A few drops of pink food colouring
For the White Chocolate Cream Filling
300ml Dale Farm double cream
100g white chocolate, chopped
1 teaspoon fresh mint, finely chopped
To Serve
150–200g fresh raspberries, strawberries, blueberries, pomegranate seeds
Mint leaves, white chocolate curls and a little strawberry sauce.
Preheat oven to 120°C (100°C fan). Line a baking tray with parchment.
Whisk egg whites to stiff peaks, then gradually add caster sugar, beating until glossy. Fold in vinegar, cornflour, and crushed raspberry powder. Very gently swirl in a little pink food colouring.
Spoon or pipe into 6 – 8 nests, leaving a dip in the middle.
Bake for 1 hour, then switch off the oven and cool with the door slightly open.
For the White Chocolate Cream Filling
Melt white chocolate gently over a bain-marie or in short microwave bursts. Let it cool for 5 minutes. Whip the cream to soft peaks. Gently fold in the cooled white chocolate and chopped mint. Chill for 15 minutes if needed.
To Serve
Fill each cooled meringue with a big dollop of white chocolate cream. Top with fresh raspberries, white chocolate curls, mint leaves, and extra fruit drizzled with strawberry sauce.
