ASDA part of the Wal-Mart family

• 1tsp white wine vinegar
• Few drops vanilla essence
• 1tsp cornflour
• 75g icing sugar
• 100g caster sugar
• 3 large egg whites
• 284ml pot double cream
• 250g pack raspberries

1 Preheat oven to 130C/110C Fan/Gas ½. Line two baking trays with baking paper. Mix together the wine vinegar, vanilla essence and cornflour. Set aside.

2 Mix the icing sugar and caster sugar together. Whisk the egg whites, using a mixer on a low speed for one minute. Then whisk on high speed until they form stiff, glossy peaks. Add a tablespoon of sugar and whisk until stiff again. Continue to add the sugar, a tablespoon at a time, whisking until stiff after each addition. Add the vinegar mixture with the last spoonful.

3 Put six piles on the baking trays, leaving a gap between them. With the back of a spoon, hollow out the middle slightly to shape into nests. Bake for 1 hour 15 minutes, or until the paper peels off easily and they are crispy on the outside and slightly gooey on the inside. Cool on a wire rack.

4 Whip the cream and divide between the meringues with some of the raspberries. Serve with the remaining raspberries.