Cut the strawberries and raspberries into halves or quarters. Set aside the strawberries and place the rest into a large bowl.
Add a splash of kirsch and 1-2 tablespoons of icing sugar to taste.
Whip the cream lightly and fold in the crème fraîche or yoghurt. Using your hands, roughly crush the meringues into bite-sized pieces into a separate bowl.
Arrange on a long plate the strawberries, crushed meringues and cream in separate piles.
Berry Coulis
Place the mixed berries, lime juice and icing sugar into a small food processor and blend until smooth.
