Method

Make the meringue first, Pre-heat the oven to 150C/300F/Gas 2.

Using a clean bowl, whisk the egg whites and lemon juice with a pinch of salt to soft peaks. Sprinkle in the sugar and cornflour, continuing to whisk until thick, creamy and at stiff peaks. It's important to continue the whisking until it is at this stage.

The meringue can now be spooned on to a baking sheet lined with baking parchment, creating 6—8 puff-ball shapes. Bake the meringues in the pre-heated oven for 40–50 minutes, by which time the outside should be uncoloured but crispy and the centre marshmallow-textured. These can now be left to cool.

To make the coulis, take half the quantity of each fruit and purée in a liquidizer with the stock syrup and lemon juice until smooth.

Taste for sharpness: if a sweeter flavour is preferred, add icing sugar to taste, blitzing again before straining through a sieve. Pick and rinse the remaining fruits.

To serve the dessert, mix the cleaned berries with 6–8 tablespoons of the fruit coulis, adding more if necessary to loosen.

Make a small well in the top of each meringue before spooning over the fruits. Extra sauce can now also be spooned over and around the meringues. Finish with a scoop of Cornish Cream.