Method Whisk egg white and icing sugar until stiff peaks are formed. Gradually add the caster sugar and lemon juice. The mixture needs to be stiff.
Meanwhile get a tray ready with greaseproof paper and spoon the mixture onto the tray, about the same size as the palm of your hand.
Cook in a preheated oven to 140[bar]C and bake for 1-1.5 hours. Turn off the oven and leave the meringue in the oven until it is cooked.
For the berry cream Whisk the cream to a stiff peak, add the berries, sugar and cassis. Fold together.
For the berry garnish: To make the stock syrup bring equal amounts of sugar and water to the boil, remove from heat and add the berries.
To serve Gently place the meringue on a plate, spoon the berry cream on top. Add a scoop of vanilla ice cream. Garnish with the berry syrup, and fresh mint leaves.
Sprinkle with icing sugar.
FOR MORE RESTAURANT REVIEWS GO TO WalesOnline.co.uk /food