Preheat oven to 130 degrees (fan forced). Line 2 baking trays with baking paper and spray both sheets with baking spray.

Place egg whites lemon juice and salt in a bowl and mix with an electric, hand held beater until soft peaks form. Gradually add in the caster sugar, 1 tbsp at a time, and beat until thick and glossy. Add vanilla and beat briefly. Over mixture, sift the cornflour and then fold through gently with a spatula. Spread over the baking trays with spatula and then reduce oven temperature to 90 degrees (fan forced). Bake in the oven for 1 ½ hours, or until firm on the outside. Turn oven off and leave inside for approx. 1 hour. Remove then set aside.

While meringue is baking, place sherry, sugar and half the frozen raspberries, lemon juice and vanilla in a saucepan and bring to a gentle simmer. Continue to simmer mixture for 10–15 minutes, or until slightly thickens. Add the remaining raspberries and simmer for just a couple of minutes (you want some lovely chunks). Leave to cool.

Just prior to assembling, whip the cream, and then gentle beat in the mascarpone, icing sugar and lemon zest.

Make sure all of your ingredients have cooled before assembling. The compote and the meringue can be made the day prior.

To put trifle together, first break your meringue into pieces. Line a large bowl with approx half of your meringue. Next spoon half of your mascarpone cream mixture over the top. After that, trickle half or your raspberry compote mixture (you don’t have to use all of the mixture; apply according to how sweet you like your desserts). Next add a layer of peach segments.

Repeat the above steps. Over the top, sprinkle fresh raspberries and mint leaves.