Pre-heat the oven to 130C fan-forced and line two baking trays with paper.

Draw 3 rectangles on the underside of the paper (I traced around a loaf tin).

Beat the egg whites in the bowl of an electric mixer until soft peaks form.

Add the caster sugar a little at a time and beat until the meringue is thick and glossy.

Take the bowl off the stand and fold in the sifted cocoa.

Divide the mixture between the three rectangles and smooth out the tops.

Bake for 40 minutes and then open the oven door a tiny bit, turn off the oven and leave the meringue to cool completely in the oven.

Beat the cream until soft peaks form then add the vanilla and icing sugar and beat until it holds its shape.

To serve, place one meringue on a serving platter, top with ⅓ of the cream and ¼ of the raspberries.

Repeat with the next layer and decorate the top with raspberries.

Serve immediately.