Food & drink

STEP 1

1. Preheat the oven to 130°C/110°C Fan/Gas 1.
2. Draw a 23cm diameter circle on a piece of baking parchment and place on a baking tray.
3. Whisk the egg whites in a clean, grease-free bowl until they form stiff peaks.
4. Gradually whisk in half the caster sugar then add the vinegar, cornflour and remaining sugar.
5. Continue whisking until the meringue is smooth and glossy.

STEP 2

1. Spread the meringue over the circle on the baking parchment and make a slight dip in the centre. 
2. Bake for 1¼ hours until crisp. Allow to cool.

STEP 3

1. Crush half the raspberries with the icing sugar and press through a sieve to make the raspberry sauce.

STEP 4

1. Whip the cream until it holds its shape and spoon over the meringue.
2. Put the figs, blueberries, pomegranate seeds and the remaining raspberries on top.
3. Drizzle with raspberry sauce.
4. Serve within 1 hour.