Step 1

Preheat your oven to 120°C/ 250°F. Line two baking trays with baking paper. Set aside.

Step 2

Add 1tsp of white vinegar into your mixing bowl. Use a paper towel to wipe the bowl down until dry. Add the egg whites and whip on medium high speed until frothy. About 30-60 seconds.Then, while the mixer is still mixing, add the sugar 1 tbsp at a time until it’s all in there. Continue whipping for 10 minutes.

Step 3

Mix the remaining white vinegar and corn starch together. Add to the meringue along with the vanilla extract. Whisk for 30 seconds.

Step 4

Dip a 10cm cookie cutter in the meringue and tap it onto the lined baking tray to create round stencils.Spoon the mixture evenly amongst the 6 circles. Smoothen out. Bake for 1 hour. Do not open the oven door. Allow to cool completely in the oven.

Step 5

Add the white chocolate and 200ml of the cream to a heatproof mixing bowl. Microwave for 30 seconds a ta time, storing each time until smooth. Allow to sit at room temperature to set.

Step 6

Once cooled, add the remaining cream to a mixing bowl and whip to soft peaks. Add the cooled ganache and whip to stiff peaks. Chill in the fridge until ready to use.

Step 7

Add the rosé wine and sugar to a saucepan and bring to a boil. Allow to gently simmer on medium heat for 8 minutes. Take off the beat and allow to cool. Add the raspberries and gently fold to mix with the syrup. Allow to sit for 10 minutes.

Step 8

Add the whipped cream on top of each meringue. Top with the soaked raspberries and rosé syrup.