Before you start making the meringues, clean out the mixing bowl throughly and give it a quick wipe over with a few (additional) drops of lemon juice (see notes for why). Tip the egg whites and lemon juice into the clean bowl and whisk on a high speed for a few minutes until the mixture is foamy. Add in the cornflour and salt and mix through.

With the mixer on medium-high, add the sugar in one tablespoon at a time, mixing for about 10 seconds between additions, until all the sugar has been incorporated. Keep mixing until the meringue mixture forms stiff peaks and is smooth and glossy. This takes me about 7-8 minutes in total.

Divide the meringue mixture between the three parchment circles, spreading it out to the drawn edges and levelling the tops. Place all three trays in the warm oven and bake for 60-65 minutes until the meringues look matte. Once the baking time is up, turn the oven off and leave the door shut. Allow the meringues to cool completely in the oven for a few hours or overnight.

Place the mascarpone and vanilla in a mixing bowl and mix to combine. In a separate large mixing bowl, beat together the double cream and icing sugar until just starting to reach soft peaks.

Add the mascarpone mixture to the whipped cream and mix it all together until smooth and it reaches firm peaks. Set aside until ready to assemble and serve.

When ready to assemble, place one layer of meringue on a plate or cake stand. Gently spread ⅓ the mascarpone mixture over the meringue and drizzle with some jam. Repeat with second meringue, another ⅓ mascarpone cream, jam, the last meringue layer and the final ⅓ cream.

Hull the strawberries and slice them in half lengthways. Arrange the strawberry halves in a cross, then arrange the raspberries in lines to form an 'x' in between the lines of the cross. Finally, fill in the triangles with blueberries, leaving some of the white cream visible between each of the fruit. Serve immediately. Enjoy!