A simple twist on the classic Eton mess, this rose-water scented variation is not served in tall glasses but instead in crisp meringue shells with a chewy marshmallow interior. Preheat oven to 150 degrees/gas 2.

Place the raspberries in a blender and blend until smooth, then pass through a sieve into a small bowl and set aside.

In a standalone mixer whisk the egg whites and icing sugar on a high for 10 minutes, until they are thick and glossy. With a spatula, gently fold in the white wine vinegar and cornflour, along with half of the raspberry purée.

Divide the mixture into six circles on a baking tray lined with parchment paper. Using a spoon, swirl the mixture to create six even-sized meringue discs.

Bake for 45 minutes, then turn off the oven and allow the meringue to cool completely in the oven. Place four meringues onto serving plates and break two of the meringues into rough pieces.

Whip the cream and icing sugar until smooth peaks form and then fold in the rose water.

Fold half the raspberries and strawberries into the cream, along with the two broken meringues. Top the meringue shells with the cream mixture followed by some of the remaining raspberry purée, strawberries, raspberries and pistachios.