Pre-heat oven at 150C Fan

Seperate the eggs into yolk and whites and keep whites set aside in your mixing bowl

Ensure your equipment (mixer and bowl) are spotlessly clean with the vinegar on a piece of kitchen paper. Any egg shell or dirt will stop the meringue from forming.

Add the egg whites to the mixer and whisk on a high speed

Wait for the egg whites to turn white and fluffy with peaks

Gradually add in spoonful of sugar one at a time whilst the mixer continues, allowing it to fully mix in.

Once all the sugar is combined, ensure your mix has soft peaks, you can test this by removing the mixer and seeing if the peaks are holding their own shape or the traditional, hold about head.

Spoon out or pipe (whichever you prefer) onto a pre-grased baking tray into small circles or swirls. Meringues don't rise or expand so you can be fairly close with these.

Place in the oven for 2 hours at 150C. Do not open the oven during this time.

Once cooked for two hours, turn the oven off. Leave either overnight or until the oven has completely cooled after a couple of hours.

You'll know if the meringue has cooked properly if you have a crisp hollow noise when tapping the underneath. Ensure they are cooled before eating and store in a air-tight box for up to two weeks.

Place 200g of digestive biscuits into a bowl (or food bag) and using a rolling pin, crush the biscuits into tiny crumbs. There should be no large pieces in here.

Add 100g of unsalted butter to a pan and heat on a low temperature. Once the butter has melted, add your crushed biscuits and stir to coat the mix in butter.

Optionally, you can add a spoon of golden syrup or honey here to add an extra sticky sweeteness.

Once warm and fully combined, use a spoon and small spatula to add your biscuit base to your glasses. Ensure to press the mix down so it holds a firm base.

Place in the fridge for a minimum of 2/3 hours to set the base.

Add your bowl of fruit and two tablespoons of caster sugar to a pan and simmer gently on a low heat.

Once this starts to bubble, stir frequently.

Allow to simmer on a low heat for 10-15 minutes until the fruit has gone soft and you can coat a wooden spoon with the juices.

Let the jam/mixture cool for up to 20 minutes before placing into a jar which will then go into the fridge until you're ready to plate up.

Place 400ml of double cream into a mixer and whisk until the cream turns thick.

Once your biscuit base has set, take these out of the fridge, the base should be set but not solid.

Start layering on top of the base by using a compote first, then a layer of cream, another layer of compote and any additional fresh fruits.

Finish with a layer of cream and smooth the top of the glass with a spatula.

Crush a merigne to form small peices to add on top or into the cream mix.

Refridgerate for up to 4 hours, ideally consume immediately that day.