Method

• 1.
  Preheat oven to 150°C.
• 2.
  Strain the raspberry puree into a small saucepan. Place over medium heat, add the sugar and stir until dissolved. Simmer for 5 minutes. Allow to cool.
• 3.
  Place egg white in the bowl of a Kenwood Chef Sense XL Mixer and whisk on high until soft peaks form.

• 4.
  Add the sugar, 1 tablespoon at a time, whisking until each addition is dissolved before adding more.
• 5.
  Once all the sugar has been added, scrape down the sides of the bowl and whisk for a further 10-15 minutes until the mixture is thick and glossy.
• 6.
  Add the cornflour and vinegar to the egg white mixture and whisk for 30 seconds until well combined. Spoon 8 x 10cm rounds of the meringue mixture onto 2 baking trays lined with baking paper. Swirl a little of the raspberry mixture through each round. Reduce the oven temperature to 120°C and bake meringues for 40 minutes. Allow to cool completely in the closed oven.
• 7.
  For the vanilla bean mascarpone, whisk together mascarpone, cream and vanilla bean paste in a bowl until combined and thickened slightly.
• 8.
  Spoon vanilla bean mascarpone onto meringues. Top with remaining raspberry mixture, raspberries and fairy floss.