For the meringue
6 egg whites
Small pinch of salt
360g/12oz caster sugar
¾ tsp vanilla extract
For the sweet cream
180ml/6fl oz double cream
1tbsp icing sugar
tsp vanilla extract
Preheat the oven to 150C/300F/Gas2. Line a baking tray with parchment paper. Put the egg whites (make sure they're at room temperature) in a clean, dry bowl and add the salt.
Using an electric or balloon whisk beat the egg whites, slowly at first until they break down and begin to froth slightly. Increase the speed and continue until stiff peaks form. Add the sugar a spoonful at a time and finally beat in the vanilla.
Place spoonfuls of the meringue mixture on the baking tray, spacing them evenly apart to allow for them to expand. Place in the oven and immediately turn down to 120C/250F/ Gas and cook for 45 minutes, then turn off the heat and leave to cool completely before removing. If you're not using them straight away, they can be kept in an airtight container for up to three days.
To make the sweet cream, pour the cream into a bowl and whisk until just soft. Add the sugar and vanilla and stir well to combine. Place the raspberries in another bowl and, using the back of a fork, press down gently to release the juice and lightly crush them. Stir the crushed raspberries into the cream.
Arrange the meringues on a plate and spoon the raspberry cream over them. Serve immediately. 1