Serves: Six to eight
- 4 egg whites, at room temperature
- Pinch of salt
- 3/4 cup sugar
- 1 teaspoon white vinegar
- 1 1/2 cup whipping cream
- 1/4 cup icing sugar
- 3 cups raspberries
Preheat oven to 275 F.
Beat egg whites and salt with an electric mixer until foamy in a metal bowl. Slowly beat in sugar 2 tablespoons at a time. Continue to beat until egg whites are very thick. Beat in vinegar and continue until egg whites hold stiff peaks and are glossy.
Spread meringue into a 1-inch layer onto a parchment-lined baking sheet. Bake for 1 hour or until creamy coloured and firm. Let fully cool on parchment paper, about 30 minutes.
Beat cream in a large bowl with icing sugar using an electric mixer until it holds soft peaks.
Break up meringue into bite sized pieces. Fold cream and raspberries together, then fold in meringue. Place mixture into glass bowls or wine glasses and top with a few raspberries. Alternatively pile into a parchment lined spring form, cover and freeze overnight. Cut into wedges for serving.