Warm chocolate meringues with cream & crushed raspberries

Method Use a fork to mash the raspberries, 45g (1/4 cup) sugar and vanilla seeds in a medium bowl. Cover and place in the fridge. Preheat oven to 180°C. Line 2 large baking trays with non-stick baking paper. Spray lightly with olive oil spray. Use an electric beater to beat the egg whites, water and remaining sugar in a medium bowl for 5-7 minutes or until firm peaks form. Add the cocoa powder and use a large metal spoon to fold until well combined. Use the large metal spoon to place 6 even spoonfuls of the meringue mixture, about 5cm apart, on the prepared trays. Bake on the bottom shelf of oven for 20-25 minutes or until the meringues are set on top. Meanwhile, use a balloon whisk to beat the cream until thick. Divide the warm meringues among serving plates. Top with the cream and crushed raspberries. Serve immediately.