Mini pavlovas

Line two baking sheets with baking paper and draw 3 x 10cm circles on each piece of paper.

Heat the oven to 170C/fan 150C/gas 3. Put the egg whites into a large, clean bowl and use electric beaters to whisk to firm peaks. Add the sugar 1 tbsp at a time, while whisking, until the mixture holds stiff peaks and is shiny and glossy. Carefully whisk in the cornflour and vinegar.

Divide the mixture between the 6 circles on the baking paper, then use a dessertspoon to make into rounds with nests in the middle. Put into the oven and immediately turn the temperature down to 150C/fan 130C/gas 2 and cook for 40 minutes, then turn the oven off and leave inside to cool for 1 hour. Move onto a wire rack to cool completely.

For the white chocolate cream, put the white chocolate and 150ml of the cream into a small pan and gently heat until all of the chocolate has melted. Pour into a bowl, cover the surface with clingfilm and chill until cool and thickened.

For the rosé syrup, put the wine and sugar into a small pan, and simmer until reduced and syrupy. Leave for 15 minutes to cool, stir in the raspberries, then leave to cool completely.

To finish the white chocolate cream, whip the remaining cream to soft peaks, then gently fold in the white chocolate ganache, whisking again to thicken, if needed.

Put the meringues onto plates, spoon on some cream, then finish with the rosé syrup and raspberries.