Brown sugar meringues with raspberries & spiced oats

Preheat the oven to 120°C, gas mark 1⁄2, and line a large baking tray with baking parchment. In a clean bowl with an electric hand mixer, or in the bowl of a freestanding mixer, whisk the egg whites to stiff peaks. Add the sugar, 1 tbsp at a time, whisking until you have a firm, glossy meringue (5-7 minutes). Use a spoon to scoop four well-spaced ‘nests’ onto the prepared tray. With the back of the spoon, gently press the centres down to leave space for the filling. Bake for 1 hour, turn off the oven, then leave to cool in the oven for 2 hours (or overnight).

For the oats, preheat the oven to 160°C, gas mark 3, and line a baking tray with baking parchment. Put the oats in a bowl; set aside. In a small pan over a low heat, melt the butter and sugar, stirring occasionally (6-10 minutes). Add the spices and salt, then pour over the oats and toss to coat. Spread out on the tray; bake for 30-40 minutes, stirring halfway, until golden. Set aside to cool.

Put the raspberries in a bowl and add the icing sugar, Cointreau (if using), the orange zest and vinegar. Stir to combine, allowing the raspberries to break up a little.

When ready to serve, put the double cream in a large bowl and use a balloon whisk to whisk to soft peaks. Put the meringues on plates, add a dollop of the whipped cream and spoon over the berries. Scatter over some caramelised spiced oats to finish (see Cook’s Tip).