Preheat the oven to 150°C.
Draw a 23cm circle on baking paper using a pencil.
Whisk egg whites in a large bowl until stiff peaks form.
Whisk in caster sugar gradually until the mixture is stiff and glossy.
Whisk in white wine vinegar, cornflour, and vanilla essence.
Spoon meringue onto the marked paper and shape with a palette knife, creating a central dip.
Bake for one hour and let cool completely inside the turned-off oven.
Heat 100g raspberries, redcurrants, and 2 tablespoons icing sugar until fruit bursts.
Strain the fruit mixture through a sieve and set the juice aside to cool.
Whisk double cream with remaining icing sugar until soft peaks form.
Fill the meringue with cream, top with fresh raspberries, and drizzle with sauce.