Meringue Tower

Lightly whip 400mls cream to soft peaks, ie, just holding

Using a dessert spoon, smear a little cream on a round serving platter (to stop the meringues moving)Place 11 meringues on the platter approx. 2-3 cm apart

Dollop some cream on, place nine on the next layer, repeat cream, seven meringues on the next layer, repeat cream, five meringues on the next layer, repeat cream, three meringues on the next layer, repeat cream

Place the final meringue on top of the tower with a final dollop of cream. Scatter with the freeze-dried raspberries

Crush a couple of the freeze-dried raspberries to fine red dust and sprinkle over the dessert