Pre-heat the oven to 150°C. Place the egg whites in a spotless bowl, beat them until they have reached the soft peak stage, slowly beat in the sugar a little at a time till the meringue is thick and glossy, test the mixture to make sure that the sugar has dissolved by rubbing some of it between your thumb and forefinger, if it feels rough continue to beat until it is smooth.
Dissolve the coffee in some white wine vinegar, then beat it into the mixture with the corn flour. You should be able to hold the bowl over your head without the meringue falling out, it is then ready to bake.
Place a silicone baking sheet onto an oven tray and spoon the meringue onto it in the shape that you desire, place the tray into the oven and bake for 30 minutes and then turn the heat down to 120°C and bake for a further 60 minutes, the meringue should be crisp and sound hollow when you tap it on the base, turn the oven off and leave the meringue to dry in in the oven for about 3 hours with the door slightly ajar.
To melt the chocolate, put a pan of water on the heat, allow it to come to simmer, then place a glass bowl on the saucepan, making sure it's not touching the water.
Place the chocolate in the bowl and stir until it has all melted, then remove from the bowl. Assemble the meringue just before serving.
Spoon the chocolate over the meringue, then the mascarpone, top with the raspberries, drizzle over some honey and lightly dust with icing sugar.