Instructions: Beat the egg whites and salt until they form stiff peaks. Beat in 2 tbsp of sugar then fold in the remaining sugar a little at a time. Fold in the vanilla and almonds.

Divide the mixture into 2 prepared tins (lined 8 inch cake tins) and bake for 1 1/4 hours at 180?C/350?F/gas mark 4. Cover with foil if the meringues are browning too quickly. Leave to cool for 5 minutes before removing from the tins.

Whip the cream until firm and stir in the Frambois. Spread half the cream in an even layer on one meringue base and top with half the Loganberries.

Top with the other meringue and spread the remaining cream on top and arrange the remaining Loganberries over the cream.

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