Wash fruit and slice half of the strawberries, putting the other half to one side. Put a generous dollop of double cream in each meringue.
With the rest of the strawberries to make a sauce, place into a food processor with 2tsp of icing sugar. Blend to a purée and then pass through a fine sieve.
Place blueberries and strawberries in the nests and pour over the strawberry sauce. I also had a handful of raspberries leftover so decorated around the nests and on top.
Try a mint leaf garnish for a special touch.
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