Method

• 1.
  Simmer raspberries and sugar together in a small saucepan over medium heat for 5 minutes. Strain mixture into a bowl, discarding any seeds. Cool.
• 2.
  To make meringue, preheat oven to 200°C. Line a tray with baking paper. Spread sugar over tray. Bake for 8 minutes or until hot. Meanwhile, beat eggwhites in a bowl until soft peaks form. With the motor running, gradually add hot sugar. Add vanilla and continue beating on high for 10 minutes or until stiff peaks form.

• 3.
  Reduce oven temperature to 110°C. Line 2 baking trays with baking paper. Using a large spoon, scoop large dollops of meringue onto trays, leaving space between each. Swirl through berry sauce.
• 4.
  Bake for 2 hours. Remove from oven and leave to cool. Pile meringues onto a plate and serve with berries and cream.