Serves 4–6

3 organic egg whites

150g caster sugar, plus 2 tablespoons

1 dessertspoon white wine vinegar

100g almonds, roasted and sliced by hand

1 dessertspoon anise (or fennel) seeds

300ml whipping cream

400g raspberries

3 tablespoons sweet anis liqueur (optional)

Preheat the oven to 120ºC/250ºF/Gas 1/2.

It is easiest to use an electric whisk to make the meringue. Whisk the egg whites until they foam, then begin adding the 150g sugar a tablespoon or two at a time, whisking constantly at a high speed to achieve a stiff yet supple and glossy meringue. Mix in the vinegar towards the end, when the meringue is almost ready. Finally, fold in two-thirds of the almonds and all the anise.

Spoon the meringue in 4 or 6 billowing mounds on a baking tray lined with baking parchment, then scatter with the remaining almonds. Bake for 13/4 hours, then turn off the oven and leave the meringue in it, with the door closed, until completely cool – another few hours.

Before serving, whip the cream with the 2 tablespoons of sugar and gently toss the raspberries in the anis liqueur (if using). Serve the meringues with the raspberries and cream on the side.

Recipe from Moro East.