Whisk 4 egg whites until they form stiff peaks, then whisk in 200 g caster sugar in stages until glossy and stiff.
Whisk in a tsp white wine vinegar, a tsp cornflour and a tsp vanilla extract. Trace a circle on a piece of baking parchment
using a dinner plate as a template, then place this onto a baking sheet, pencil side down, sticking the corners with a dab
of meringue. Pile the meringue onto the parchment to fill the circle, leaving the sides higher than the centre, like a crater.
Bake in a 150°C oven for 1 hour, then turn off the heat and let the meringue cool completely in the oven. When cool,
whip 300 ml double cream with a Tbs icing sugar until stiff and pile onto the meringue. Decorate with fresh raspberries.