Pre-heat oven to 180°c. Line two flat baking trays with baking paper and draw 3 x 18cm circles on the paper as a guide. Lightly spray with cooking spray.
In a large bowl, use a fork to mix the cornflour, instant coffee, cocoa, almond meal and grated chocolate and set aside.
Using your Russell Hobbs bench mixer, whisk the egg whites to form soft peaks. Gradually whisk in spoonfuls of the caster sugar in intervals until the mixture is thick and glossy. Using a metal spoon, gently fold in the vinegar and cornflour, cocoa, almond meal and chocolate mixture just to combine. Do not over-mix.
Dollop spoonfuls of the mixture onto the prepared tray and evenly distribute within the circle shapes. Flatten slightly to even the tops out and place in the oven, turn the temperature down to 120°c and bake for 30 minutes. Turn the oven off, open the oven door slightly and leave the discs to ‘dry out’ for a further 30 minutes.
Meanwhile, combine the milk chocolate, cream and coffee in a saucepan over low heat. Stir constantly until melted and just starting to thicken and turn glossy. Leave to cool and thicken more.
Gently place one meringue disc onto your serving platter and spread with 1/3 chocolate then 1/3 whipped cream. Gently place the next disc on top of this and repeat with 1/3 chocolate then 1/3 whipped cream. Scatter raspberries evenly over this surface and gently place the last disc on top. Top the last layer with the remainder of the chocolate and cream and sprinkle with grated chocolate to serve. Refrigerate until ready to serve.