Spoon the cream into the meringue nests.
Add the conserve to 4 of the meringues and the Lemon Curd to the other 4.
Add a mixture of strawberries, raspberries and blueberries on top.
Add more cream then top with more fruit and finish with a Cape Gooseberry.
You can also make your own meringues using 3 large free-range egg whites and 180g caster sugar.
Use whipping cream or clotted cream in place of extra thick double cream.
If you cannot source fresh fruit, use frozen fruit instead.
For a vegan version, make your meringues with aquafaba and icing suagr, and a plant-based cream.
Use any seasonal local fruit you have to hand.
Any Bonne Maman fruit conserve works well.
