Mixed Berry Eton Mess

Method

1. Coarsely chop half the strawberries. Place in a bowl with blackberries and half the raspberry. Add the orange juice, lime juice, ¼ cup (40g) icing sugar and 1 tsp vanilla. Use a fork to coarsely crush the berry mixture. Set aside for 30 mins or until berries release their juice.
2. Use an electric mixer to whisk the crème fraîche, cream, remaining icing sugar and remaining vanilla in a large bowl until firm peaks form. Use a slotted spoon to add the berry mixture, reserving the juices in the bowl. Gently fold to marble.
3. Arrange one-third of the meringue and macaron in a serving dish and top with dollops of crème fraîche mixture. Repeat layering with the remaining meringue, remaining macaron and remaining crème fraîche mixture.
4. Thinly slice remaining strawberries. Sprinkle over meringue mixture in the dish with remaining raspberry. Drizzle with reserved syrup. Serve immediately.