For the ballerina skirts

Separate the egg whites and place in a clean grease free bowl. Set aside.

Prepare the piping bag and cut about 3cm off the end. Place the nozzle inside. Invert the bag and use the back of a teaspoon to paint vertical lines from the top of the bag to just over half way. Leave spaces between the lines.

Line two baking trays with heat-proof silicone mats. Heat the oven on 160 degrees. Spread the sugar on one of the trays and bake for 7 minutes. Lower to 100 degrees.

One minute before the sugar is ready, whisk the egg white mixture until it is stiff.

Remove the sugar from the oven and loosen up the sugar with a fork. Pick up the mat by the long ends creating a funnel and pour the sugar into the egg mixture a little at a time. Whisk after each spoonful and repeat until all the sugar has been incorporated.

Spoon the meringue into the bag and pipe on to the baking tray and bake for 1 hour. Then leave to cool for 1 hour.

To make the ballerina slips

Place 70g of the chocolate in a heatproof bowl and melt for 1 minute on low in the microwave. Stir every 20-30 seconds until fully melted.

Stir in the remaining chocolate. until smooth and glossy. Test by coating the back of a spoon. It should dry quickly and evenly.

To decorate dip the meringues into the chocolate, then into the raspberries and place on a serving plate. Serve with mixed summer berries.