6 free-range egg whites
½ tsp cream of tartar
1½ cups caster sugar
2 Tbsp cornflour
3 tsp white vinegar
600ml thickened cream
2 tsp vanilla extract
3 x 125g punnets raspberries
Fresh cherries, to garnish
½ cup caster sugar
500g cherries, pitted
80ml Chambord (black raspberry liqueur) or brandy
Preheat oven to 150°C fan-forced (170°C conventional). Trim baking paper to fit on 3 large oven or pizza trays. Use a 20cm-dia. plate or the base of a loose-bottomed cake tin to trace a circle in centre of each sheet. Line trays with marked baking paper, ink side down.
Put egg whites in bowl of an electric mixer and beat, using whisk attachment, until foamy. Add cream of tartar and beat for about 2 minutes or until stiff peaks form. Gradually add sugar, 2 Tbsp at a time, beating well until mixture is thick and glossy and no longer grainy.
Add cornflour and vinegar and whisk again until just combined.
Evenly spoon mixture into centre of each marked circle. Use back of spoon to spread meringue to edges of each circle.
Put meringue discs in oven. Immediately reduce heat to 120°C fan-forced (140°C conventional) and bake for 1 hour 15 minutes, or until dry to touch. Turn oven off and leave meringue discs to cool completely in oven with door ajar.
Meanwhile, to make Chambord-poached cherries, put sugar and 125ml water in a small saucepan over high heat. Stir until sugar dissolves and then bring to boil without stirring. Boil for 5 minutes or until sugar turns light golden. Remove from heat and stir in cherries and Chambord, then return to low heat, stirring until mixture is syrupy.
Set aside for 15 minutes to cool slightly then transfer to a large bowl and put in fridge for 1 hour, or overnight, to chill.
Put cream and vanilla in bowl of an electric mixer and beat, using whisk attachment, until soft peaks form.
Put 1 meringue disc on a serving plate. Spoon 1/3 cream mixture on top. Scatter with 1/3 raspberries and a little of the Chambord cherries.
Top with second disc, 1/2 remaining cream mixture, 1/2 remaining raspberries and a little more Chambord cherries.
Top with remaining disc, remaining cream mixture, rest of raspberries and a little more Chambord cherries, letting syrup drizzle down sides.
Garnish with fresh cherries and immediately serve with remaining Chambord cherries on side.