Whisk the egg whites in a stand mixer until stiff peaks form,

Whisk in the sugar a couple of tablespoons at a time. Once all the sugar has been added, keep whisking for another 5 minutes

Then whisk in the vinegar. You should have a very thick, glossy meringue.

Using a large serving spoon and spatula, push spoonfuls of meringue at intervals onto 2 baking sheets lined with baking paper – they should fall off the spoon in oval shapes.

Drizzle the cassis quickly over the meringues using a jug with a narrow pouring lip, and slide the trays straight into the oven.

Bake for 5 minutes, then turn the heat down to 120°c fan 100°c – 230°f - Reg 1/2 and cook for a further 30 minutes, or until they have risen and feel set.

Turn off the oven and leave them in for 30 minutes before cooling.

Whip the cream to soft peaks, then whisk in the champagne.

To assemble, arrange the meringues on a serving plate using the cream to fix them in place.

Spoon some more cream between the meringues, then drizzle over more cassis and dot with the cherries and mint leaves.