8 sponge fingers
400g fresh or frozen mixed berries, defrosted if frozen
Finely grated zest of 1 medium orange
2 level tbsp sweetener
4 large egg whites
1 Preheat your oven to 200°C/fan 180°C/gas 6. Roughly break the sponge fingers into small chunks, then arrange evenly in the base of a 20cm round ovenproof pie dish. 2 Toss the berries with the zest and
2 level tsp of the sweetener, and scatter over the sponge fingers.
3 Put the egg whites in a large, clean glass bowl and beat with an electric hand whisk on a medium speed until they form stiff peaks. Increase the speed to high, add the remaining sweetener, and beat until thick and glossy.
4 Evenly pipe or spoon the meringue mixture over the fruit, then bake for 15-20 minutes, or until the top is golden and just set. Divide between 4 bowls to serve.