Raspberry meringue stack

TAKES 1HR 30MINS SERVES 10

6 medium egg whites 300g caster sugar 1tbsp cornflour

4tbsp freeze-dried raspberries, powdered 25g butter 75g white chocolate 1tbsp golden syrup

400ml whipping cream 3tbsp icing sugar 400g fresh raspberries

Preheat oven to 120°C/gas 1. Line 3 baking trays with baking parchment, each with an 18cm circle marked out. Whisk the egg whites until stiff. Slowly add the sugar, then the cornflour and 3tbsp powdered raspberries. Spoon onto the trays and spread out to fit the circle. Bake for 1hr, then leave to cool. Make a sauce by stirring the butter, chocolate and syrup in a bowl over a pan of simmering water until smooth. Whip the cream and stir in the sugar. Place a meringue on a plate, add half the cream, berries and sauce. Repeat, top with meringue. Dust with powder to serve.