1 : Line a baking tray with baking paper.

2 : Preheat the oven to low (120°C).

3 : In a dry bowl beat the egg whites until light and frothy.

4 : Add cream of tartar and beat with an electric mixer slowly increasing speed until the egg whites hold stiff peaks.

5 : Gradually add 2 tbsp of the sugar and continue beating 2-3 minutes.

6 : Quickly and lightly fold in remaining sugar and vanilla with a large metal spoon.

7 : Spoon or pipe into 3cm rounds on the baking paper and bake for about 1 1/2 hours.

8 : The meringues are cooked when they are dry and lift easily from the baking paper. Let them cool.

9 : Place 1 1/2 cups of frozen berries in a food processor and chop to coarse crumbs.

10 : Place half in a bowl, cover and return to the freezer.

11 : Mix the remainder with half the vanilla ice cream and return to the freezer to refreeze.

12 : Allow remaining berries to thaw and process half to a puree, adding the liqueur if using.

13 : Assemble the ingredients in tall glasses: meringues, scoops of vanilla and berry ice cream, whipped cream, crumbed frozen berries, thawed whole berries, berry puree.

14 : Finish with cream, a meringue, berries and toasted flaked almonds.