Merringue with Summer Fruit 

• 8 egg whites
• 500g caster sugar
• 1 teasp. white wine vinegar
• 1 teasp. vanilla extract.

Summer Fruits

• 400g strawberries
• 200g raspberries
• 200g blueberries
• 200g blackberries
• 250g caster sugar
• Juice of 1 lemon

Cream Filling

• 500g mascarpone cheese
• 250g Compsey Greek-style yoghurt
• Grated rind of one lemon

For the meringues

Set the oven to 100ºC and line 2 baking sheets with parchment.  Combine the egg whites, sugar, vinegar and vanilla extract.  In the electric mixer, with the whisk attachment, beat the whites into stiff shiny peaks.  Using a piping bag, pie mounds of meringue 7cm in diameter and 7 cm high onto the baking sheets.  Bake for about 2 hours.  Cool to room temperature.

Summer Fruits

Prepare the fruit and add half the berries to a medium saucepan, add the sugar and lemon juice and simmer gently for 5 minutes.  Process the fruit mixture.  Set aside.

Cream Filling

Whisk the mascarpone, yoghurt and lemon rind together.

Tap the centre of each meringue to form a nest.  Warm the coulis in a saucepan.  Turn off the heat and add the remaining whole berries.  Spoon the cream filling into the centre of each meringue, followed by several spoonfuls of the fruit.