Line a 9” spring form cake tin with greaseproof paper. Place the digestive biscuits in a food processer and blitz until a fine crumb. – if you do not have a food processor place the biscuits onto a sandwich bag and crush using a rolling pin.

Place the crushed biscuits and pour in the melted butter and stir to coat all the biscuit in butter.

Pour the biscuit mixture into the prepared cake tin and press into the base of the tin to create an even biscuit base layer – use the base of a glass or potato mashed to help compress the base. Place in fridge to allow the set whilst making the topping.

Break the Chocolate into squares and place in a microwavable bowl. Microwave the Chocolate for 1 minute and stir, continue to microwave in 10 seconds bursts, stirring between bursts until the Chocolate is melted and leave to one side to cool.

Place the cream cheese, mascarpone, icing sugar and Vanilla Paste into a separate bowl and whisk until smooth. Pour in the cream and whisk until combined – be careful not to over-whisk. Briefly whisk in the White Chocolate ensuring the chocolate is not too cool as lumps will form in the mixture as the chocolate begins to set. Finally pour in the raspberries and gently fold through the mixture, try not to breakup the raspberries too much.

Remove the base from the fridge and pour the mixture on top smoothing the top to cover the base and create an even finish. Place back in the fridge and leave to set for 3 hours or ideally overnight.

Whilst your cheesecake is setting, make the meringues, pre-heat your oven to 100°C/80°C fan/¼ gas and line a baking tray with greaseproof paper. 

Rehydrate the egg white powder following the instructions on pack. Whisk the egg whites on a slow speed until frothy, increase the speed to medium and continue to whisk until stiff peaks form. Gradually whisk in the sugar, one spoonful at a time until it is all incorporated and you have a lovely glossy mixture – to test the sugar is properly mixed rub some mixture between your fingers and you shouldn’t feel any grains of sugar. Finally whisk in the Vanilla Extract.

Roll your piping bag over your hand and squeeze lines of red colour gel down the inside of your piping bag, this creates the striped meringue kiss effect. Pop your meringue mixture into the piping bag and cut a 1cm hole in the end. 

Pipe your meringue kisses onto your lined baking tray and bake in the oven for about 60 minutes until they easily peel away from the greaseproof paper. Leave to cool – these can be made up to 2 weeks ahead and stored in an airtight container once they are cool.      

Pop the cream and Vanilla Paste in a large bowl and whisk to form soft peaks. 

Carefully remove the cheesecake from the tin – run a palette knife around the edge of the tin and cheesecake before removing, and pop onto your serving plate. 

Dollop the cream on top of the cheesecake and using a palette knife smooth out to cover most of the top. Pop your berries and meringues on top of the cream. Drizzle over the raspberry coulis. Finish with a sprinkling of white chocolate curls. Ta-dah your dessert centre-piece is ready to serve!