Step 1

Preheat oven to 200oC. Grease four 1-cup (250ml) capacity ramekins. Dust with extra caster sugar, shaking out any excess.

Step 2

Combine the berries, vanilla, lemon juice and 1/2 cup (110g) caster sugar with 1/4 cup (60ml) water in a saucepan over medium heat. Combine cornflour with 1 tbs water, add to the berries and cook for 2-3 minutes until fruit has broken down. (The mixture can be chilled for 3-4 hours at this stage.)

Step 3

Whisk eggwhites and remaining 1/2 cup (110g) caster sugar in a bowl until thick and glossy. Fold three-quarters of the cooled berry sauce into the eggwhite. Divide the remaining sauce among the ramekins and top with eggwhite mixture.

Step 4

Bake for 10-12 minutes until risen. Dust with icing sugar and serve with ice cream.