METHOD

1. Heat a large ovenproof pan over high heat.
2. Add the berries and cherries, sugar and vanilla and stir to combine. Bring to the boil.
3. Reduce heat medium and rapid simmer for 40–50 minutes or until the liquid is reduced and syrupy to your liking.
4. Wipe the pan edges down with a clean wet paper towel or cloth. Refrigerate until cool.
5. Preheat oven to 200°C (400°F).
6. To make the italian meringue, place the water, cream of tartar and 1½ cups (330g) of the sugar in a small saucepan over high heat. Cook, stirring, until the sugar is dissolved. Bring to the boil, reduce the heat to medium and cook for 6 minutes or until it reaches 115°C on a candy thermometer.
7. Place the eggwhite in the clean bowl of an electric mixer and whisk on high speed until stiff peaks form. With the motor running, gradually add the remaining sugar, 1 tablespoon at a time, whisking for 30 seconds before adding more. Gradually add the hot sugar syrup in a thin steady stream and whisk for a further 4 minutes or until the meringue is thick, glossy and cooled.
8. Using a metal spoon, dollop the Italian meringue mixture over the top of the cooled berries. Bake for 15 minutes or until crispy and golden on top. Serve warm. Serves 8–10

+ We have used more blackberries, blueberries and cherries than raspberries to get a chunkier fruit texture.

Photography: Con Poulos