¼ cup frozen raspberries
¼ cup caster sugar, plus extra 1½ cups
6 free-range egg whites
1 tsp cream of tartar
1 Tbsp cornflour
1 tsp white vinegar
500ml thickened cream
1 Tbsp icing sugar mixture, plus extra, to dust
Preheat oven to 140ºC fanforced (160ºC conventional). Put raspberries and caster sugar into a small saucepan over a medium heat. Cook, stirring, for 5 minutes or until raspberries thaw and sugar dissolves. Remove from heat and strain through a fine sieve into a small bowl. Set sauce aside to cool completely.
Meanwhile, trim a piece of baking paper to fit the back of a large oven tray.
Put egg whites into the bowl of an electric mixer with whisk attachment and beat on high for 1 minute. Add cream of tartar and beat for a further 2 minutes or until stiff peaks form. Gradually pour in extra sugar, 1 tablespoon at a time, beating well between each addition until mixture is thick and glossy. This should take about 10 minutes.
Add cornflour and vinegar and whisk until well incorporated.
Put a dollop of meringue under each corner of baking paper to adhere paper to tray backs.
Spoon meringue mixture onto 1 large piece of baking paper to form an oval.
Swirl meringue with about 3 teaspoons of the raspberry mixture. Dip a skewer into raspberry mixture and use it to swirl around the sides of each meringue to create a raspberry ripple effect.
Bake for 10 minutes, then reduce heat to 120ºC fan-forced (140ºC conventional) and bake for 1 hour. Turn off oven and allow to cool completely inside, with door slightly ajar.
Dust with cocoa powder, dollop with 300ml whipped thickened cream, scatter with 1 tablespoon finely chopped pistachios and spoon over a little tipsy festive fruit salad. Serve immediately with extra fruit salad on the side.