Place 50ml of elderflower cordial in a pan with the raspberries. Heat on a low heat until the raspberries fall apart. Leave to cool.
When cool add the raspberry mixture to the centre of the meringue nests.
Put 50ml of the elderflower cordial into a bowl with the cream and whisk until soft peaks are formed.
Layer the cream on top of each meringue nest and chill until ready to serve.