Method

• 1.
  Preheat the oven to 150°C. Line a large baking tray with baking paper.
• 2.
  Whisk eggwhites in the bowl of an electric mixer with a pinch of salt until soft peaks form. Add caster sugar, 1 tablespoon at a time, whisking until thick and glossy. Fold in cocoa, vinegar, cornflour and 1 teaspoon vanilla until well combined.

• 3.
  Dollop 6 rounds of the mixture onto the lined tray. Using the back of a spoon, make a slight indent in the top of each one. Place in the oven and immediately reduce the temperature to 120°C. Bake for 45 minutes then turn the oven off and leave the meringues in the oven to cool completely.
• 4.
  Meanwhile whisk thickened cream and sifted icing sugar with 1/2 teaspoon vanilla. Cover and chill until ready to use.
• 5.
  Place brown sugar, butter, pure (thin) cream and remaining 1 teaspoon vanilla in a pan over low heat. Stir until butter has melted, then simmer for 2 minutes or until a golden caramel. Remove from heat then set aside to thicken and cool.
• 6.
  To serve, top each meringue with whipped cream and raspberries. Drizzle with caramel and dust with icing sugar