Summer's berry and cream clotted meringue

This dessert is the perfect combination of a sweet, light, crispy yet chewy and decadent treat. This is my beautiful berry and cream clotted meringue - an ideal dessert for a light summer lunch. 

Ingredients

4 free-range eggs, whites only

225g/7oz white caster sugar 

5ml lemon juice

1 Tsp cornflour

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400ml double cream

3 Tbsp icing sugar

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200g raspberries

100g recurrents

100g strawberries

100g blueberries

(removed from stems)

100g  caster sugar

*Alternatively you can use a pack of frozen mixed berries.

squeeze of lemon juice

Method:

1. Preheat the oven to 130°C, Draw circles according to the size you want your meringues (I usually draw 10 medium size circles) on 2 sheets of baking parchment. Place them face down onto 2 large baking trays and set aside.
2. Meringues: In a clean and fairly large bowl pour the egg whites into the bowl and squeeze in the lemon juice.
3. Whisk them to a medium peak.
4. Gradually add spoonfuls of the sugar to the meringue and whisk it until all of the sugar has dissolved. The mixture should become shiny and very stiff.
5. Whisk in the cornflour for about 2 seconds until smooth. 
6. Dollop four tiny dots of the meringue on the corners of the baking sheets to stick the baking parchment to tray. You can then dollop spoonfuls of the mixture into each of the circles on the paper until the circle is full. If you want to go for a neater finish use a plain or a star nozzle in a piping bag and fill it with the meringue mixture. Then, starting in the centre of each circle, hold the piping bag vertically and squeeze gently as you go round 
7. Repeat with the rest of the mix 
8. Bake in the oven for about for 30–40 minutes.
9. Once the meringues are ready, remove them from the oven and allow them to cool. (If your meringues crack or weep, just turn the oven down by 10°C)
10. Whilst the meringues cool, pour the cream into a mixing bowl and beat until the cream becomes thick and stiff, then gently fold in the icing sugar 
11. For the berry coulis, place the berries into a saucepan with sugar (if you are using frozen berries, make sure the have defrosted) . Set it over a medium heat, crushing with the back of a fork until the sugar has dissolved and the berries have become saucy then add the lemon juice. Taste and add a little more sugar if desired. Allow the mixture to chill before placing over the meringues.
12. After the berries have cooled, place the meringues on a serving plater and dollop a blob of the cream mixture onto the meringues and then drizzle with the sauce from the berry coulis. Finally place a few berries on top of the meringue and cream. Then add a spring of mint for presentation purposes.