For the meringue, preheat oven to 160°C/320°F/gas 3 and line a baking tray with parchment paper.
Dissolve ½ tsp of the coffee granules in the warm water and set aside. Whisk egg whites on medium speed in a large grease free bowl until frothy. Still whisking, slowly add the sugar 1 tbsp at a time. Increase speed to high, add vanilla seeds, and whisk until meringue is smooth and glossy and all the sugar has dissolved. Crush the remaining ½ tsp coffee granules with the back of a spoon and whisk in to meringue with the dissolved coffee.
Drop 4 mounds of meringue on to prepared baking tray and use the back of a spoon to shape into a nest shape, creating a dip in the middle. Sprinkle each nest with a pinch of coffee granules. Bake for 1½ hours, then turn off oven and leave meringues to dry out with oven door closed until oven is completely cold, ideally overnight.
For the chocolate sauce, fill a medium sized saucepan a quarter of the way with water and bring to a simmer. Place a heatproof bowl over the simmering water, making sure the bowl doesn’t touch the water. Pour out some water if needed.
Put the chocolate and cream in the bowl and leave to melt, stirring occasionally. Once chocolate has melted and mixture is completely smooth, stir in the syrup . Remove from heat at leave to cool at room temperature.
For the Chantilly cream, in a large bowl, lightly beat double cream, icing sugar and vanilla with a whisk or electric mixer until soft peaks form. Do not overbeat.
Once ready to serve, carefully peel parchment paper away from meringue nests. Place each nest on a small plate, then top each meringue with a quarter of the Chantilly cream and raspberries. Drizzle with chocolate sauce and sprinkle with toasted almond flakes.