1 Heat the oven to 160 C, line a baking tray with parchment (non stick) baking paper, measure out the sugar
2 Separate the eggs - careful not to add even a smidgen of yolk or the whites won’t thicken
3 Whisk the whites until they are stiff and shiny - I did this in the magimix
4 Add the sugar in two batches, whisk until really thick and glossy
5 fold in cornflower by hand and then dollop 4/5 mounds onto baking paper (space them WELL apart, they really spread) building them up into nests by adding to the edges - or you can make one big one
6 Put in oven for 1 hour, then turn off oven and leave meringues in to cool for 1 further hour
7 Meanwhile you can be whipping the cream into thick clouds and sieving about a quarter of the raspberries with a teaspoon of sugar to make a coulis (just push through the sieve, instant sauce!)
8 When you are ready to eat, present either pre-assembled (meringue, cream, raspberries, sauce), or in separate bowls for guests to make as the please, or make a(n Eaton) mess and serve with a smile!