Ingredients

Step by step

1. Preheat the oven to 110°C, fan 90°C, gas ¼ and line a baking tray with greaseproof paper. Whip together the egg whites and lemon juice until it’s at soft peaks and doubled in volume. Slowly add the sugar, one tablespoon at a time, while whisking constantly until the sugar has dissolved and everything is glossy.
2. Spread ¼ tsp of the meringue under each corner of the greaseproof paper to stop it moving around. Dollop four mounds of the meringue onto the baking tray and roughly arrange into a bowl shape using a palette knife or spoon. Bake for 2 hours, then let cool for 1 hour with the oven turned off and the door cracked open. They should easily peel off the paper. Once fully cooled, break into chunks.
3. Meanwhile, add the strawberries, raspberries and blackberries to a bowl with the sugar. Leave to sit for 20 minutes. While the fruit macerates, add the double cream and vanilla paste to a large bowl. Whip to soft peaks.
4. To assemble, put a dollop of the cream at the bottom of each of your 4 glasses. Top with some of the macerated fruit, then some meringue crumbles and a sprinkle of White Chocolate Maltesers. Repeat until your glasses are full, finishing with a final dollop of cream, the non-macerated berries, and some more White Chocolate Maltesers.
   COOK'S TIP

   If you’re short on time, skip to step 3 and use Sainsbury's Taste the Difference Meringue Nests.