“Fried-egg” meringues with berry coulis

For the meringues, preheat the oven to 110°C. Line 2 baking sheets with baking paper. Set aside until needed.

Place the egg whites in the bowl of an electric mixer (ensure the bowl and whisk attachment are scrupulously clean and dry), then whisk the egg whites until soft peaks form.

Slowly start adding the 180g castor sugar until the meringue is thick, glossy and holds a stiff peak. Whisk in the cornflour and vinegar, and continue beating for about 3 minutes.

Using a 80ml (⅓ cup) measuring cup as a scoop, drop dollops if the meringue onto the prepared baking sheets, leaving about 2cm of space between each meringue. Using the back of a spoon, slightly spread out each dollop until it resembles the egg white of a fried egg. Make a small well in the centre of each meringue.

Bake in the preheated oven until dry and the meringues can easily be lifted off the baking paper, about 45 minutes. Switch off the oven and leave to cool, with the oven door ajar.

While the meringues are cooling, make the coulis. Place the raspberries and 50g castor sugar in a medium saucepan. Bring to the boil over medium heat, and continue to boil until the berries break down and the mixture takes on a syrupy consistency, 5 – 10 minutes. Remove from heat and set aside until completely cooled, then strain the mixture through a fine-mesh sieve. Set aside until ready to serve.

To serve, transfer the meringues to a large serving platter. Fill each well with a dollop of lemon curd. Enjoy with the berry coulis alongside, for drizzling.