Line a large oven tray with baking parchment

In a heat-proof mixing bowl, gently mix the egg whites, sugar and cream of tartar over a simmering saucepan of water (making sure the bottom of the bowl doesn't touch the water). Keep stirring until the sugar has completely dissolved and there's no graininess

Remove the mixing bowl from the saucepan and, using an electric or stand mixer, beat on a slow speed rising gradually to a high speed. Continue for about 3-5 minutes until the meringue forms stiff peaks

Spoon the meringue onto the lined baking sheet, making three graduated circular shapes and a single meringue kiss for the top

Bake for 1-1½ hours depending on how sticky or hard you want the finished meringue

When cooked, remove the meringue from the parchment paper (you may need to use a palette knife) and allow to cool completely on a wire rack

Put the fruit, sugar and water into a heavy-bottomed saucepan. Bring up to the boil and simmer until the fruit has softened - stir occasionally to dissolve the sugar and stop the fruit from sticking. (If you use blackcurrants, you may need to pop them using the back of your spoon)

Remove from the heat and spoon the mixture into a sieve over a heat-proof bowl or measuring jug

Push the fruit down through the sieve using the back of your spoon to get as much of the fruit as you can away from the seeds

Discard the seeds and put the mixture back into the saucepan and simmer for a few minutes to reduce to a lovely syrupy consistency

Allow to cool completely

Beat the whipping cream until thickened and forms peaks. Set aside

Put the largest meringue round on to a large serving plate (put a little dollop of the cream on to the plate first, to keep the meringue round in place) and top with ⅓ of the whipped cream, ⅓ of the fresh fruit mixture and drizzle with ⅓ of the fruit syrup

Repeat with the two other circles of meringue (the smallest goes on the top) and finish with the little meringue 'kiss'

Garnish with the mint leaves, if using