1. Defrost the mixed berries in advance or in a microwave if you’re short of time. Drain the fruit and keep the juice to one side.
2. Preheat the oven to 150c/Gas Mark 3.
3. Place the egg whites in a clean bowl, preferably a metal one. Whisk them until they form soft peaks –using an electric whisk or mixer is the easiest way but it can be done by hand.
4. Gradually whisk in the caster sugar until you have thick egg whites that are lovely and glossy.
5. Using serving spoon or tablespoon, drop the mixture in dollops onto a lined baking tray or sheet. Use the spoon to make a small indent in the middle of each mound of the meringue mixture.
6. Place in the oven and cook for 20-25 minutes, keeping a close eye on them to make sure they don’t go too brown.
7. While you are waiting for the meringue to bake, whip up the double cream until it is spooning consistency.
8. Once the meringue nests are ready, let them cool for a few minutes then spoon a small amount of whipped cream into each one, followed by some of the mixed berries. You can use the left over juice to drizzle on top as it is, or heat this through and reduce slightly to make a fruity syrup as an accompaniment.
Of course, if you’ve got any fresh fruit going or if it’s on offer then grab some and use that instead but there’s nothing wrong with buying a bag of frozen fruit.