Instructions: Line the base of a 20cm wide spring form mould with non-stick baking paper.

Puree the fruits in a blender and sieve to remove seeds. Stir in the liqueur. Whip the cream with the icing sugar to hold its shape. Fold in the fruit puree and the meringue.

Spoon the mixture into the prepared tin, press into the corners and smooth the top level with the back of a spoon or a palette knife. Cover and freeze for at least 6 hours.

Turn out on to a chilled plate, remove the paper and decorate by scattering the remaining fruit on top. Serve immediately cut into wedges.

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