Pre heat the oven to 100°C.

Whisk the egg whites until stiff then add the sugar a spoonful at a time.

Line 4 baking trays with greaseproof paper, using a little meringue mix to glue the paper to the tray.

Pipe or spoon the meringue into 4 circles of about 23 – 25 cms.

Place in the oven for 4 hours, then remove and allow to cool.

Take half of the raspberries and blitz in a food processor. Sieve into a bowl to remove the seeds and set aside. Repeat with half of the blackberries and half of the strawberries so that you have three fruit sauces.

To build the dessert, place the first meringue on a serving plate. Add a third of your whipped cream, followed by most of the remaining raspberries, holding a few back for garnish, then the raspberry sauce.

Place the second meringue circle on top and repeat with more whipped cream, strawberries and sauce, followed by another meringue, whipped cream, blackberries and sauce.

Place the fourth meringue disc on top and dress with the reserved fruit.

Next, heat the sugar in a non-stick pan over a low heat, until you have a caramel, drizzle over the top and down the sides then garnish with mint.