Step 1

Preheat the oven to 150°C. Line a large baking tray with baking paper.

Step 2

Whisk eggwhites in the bowl of an electric mixer with a pinch of salt until soft peaks form. Add caster sugar, 1 tablespoon at a time, whisking until thick and glossy. Fold in cocoa, vinegar, cornflour and 1 teaspoon vanilla until well combined.

Step 3

Dollop 6 rounds of the mixture onto the lined tray. Using the back of a spoon, make a slight indent in the top of each one. Place in the oven and immediately reduce the temperature to 120°C. Bake for 45 minutes then turn the oven off and leave the meringues in the oven to cool completely.

Step 4

Meanwhile whisk thickened cream and sifted icing sugar with 1/2 teaspoon vanilla. Cover and chill until ready to use.

Step 5

Place brown sugar, butter, pure (thin) cream and remaining 1 teaspoon vanilla in a pan over low heat. Stir until butter has melted, then simmer for 2 minutes or until a golden caramel. Remove from heat then set aside to thicken and cool.

Step 6

To serve, top each meringue with whipped cream and raspberries. Drizzle with caramel and dust with icing sugar