Meringues with rosewater raspberries and white chocolate cream

Makes 6 Desserts and puddings

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Method

Meringues keep really well and can be made several days ahead. Simply store cooled meringues in a plastic container.

Preheat the oven to 130C/260F/ Gas 1⁄2 and line a large baking tray with baking parchment.

Whisk egg whites until firm then gradually whisk in 175g of the sugar until the mixture is thick and really glossy. Spoon 6 mounds on to the prepared tray, keeping them as far apart as possible. Bake for 1 hour until set and lightly golden. Transfer to a wire rack to cool. Reserving 50g raspberries to serve, blitz the rest with the remaining sugar and rosewater until smooth and store in the fridge until required.

To make the white chocolate cream, heat the milk and cream in a small pan until almost boiling. Beat together the egg yolks, sugar and cornflour until smooth then stir in the hot milk. Return to the pan and stir gently over a low heat until the mixture boils. Simmer for 2 minutes while stirring, then remove from the heat. Stir in the chocolate until melted, cover the surface with cling film and chill.

To serve, divide the meringues between bowls with the raspberry sauce, chocolate cream and remaining raspberries.