Prepare the berries: wash all berries and hull strawberries. Cut strawberries into quarters and lightly crush berries with a potato masher.
Mix the berries with the brown sugar, Chambord and lemon juice and let macerate in the refrigerator for at least 2 hours. The sugar and lemon will soften the fruit and the juice will make a delicious sauce.
Whip the double cream to firm peaks, sprinkling in the icing sugar and adding the vanilla essence at the end.
Fold the soft berries and juice into the whipped cream, mixing just enough to have the fruit and juice streaked through the whipped cream.
Take the meringue nests and break into 1-2″ pieces. Layer the meringue pieces and the berry cream mixture in serving glasses.
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