Pile your favourite berries high for a touch of fruity glamour

Here's how

To make the meringue frosting, put the egg whites and sugar in a heatproof bowl. Bring a small pan of water to a simmer and place the bowl over the pan (don't let the base of the bowl sit in the water). Stir to dissolve the sugar, but be careful not to cook the egg whites.

2 When the sugar has dissolved, remove from the heat and beat with electric beaters for 5 minutes, or until stiff peaks form. Cut the butter into about 10 pieces and add, piece by piece, beating after each addition. The mixture should thicken when you have a couple of pieces of butter left, but continue until you have added it all.

3 Put the sugar in a small pan with 185ml water and stir over the heat until the sugar has dissolved. Stir in the Cointreau.

4 Trim any domed top off each cake to give a flat surface. Slice each cake in half horizontally and place one layer on a serving plate or board. Brush well with the Cointreau syrup and spread with a thin layer of frosting. Repeat this to build up the layers, finishing with a layer of cake.

Spread the remaining frosting evenly over the top and side of the cake with a palette or flat-bladed knife. Spread the frosting up the side of the cake to make furrows. Pile the berries on top of the cake. Dust with a little icing sugar if you prefer your berries sweetened.

Ahead of time: The cake can be iced up to a day in advance, but don't add the berries until you are ready to serve.

Note: If you prefer; use a white chocolate ganache instead of the frosting: put 150g white chocolate melts, 130g chopped white chocolate, 125ml cream and 250g butter in a pan and stir over low heat until melted and smooth. Transfer to a small bowl, cover the surface with plastic wrap and leave overnight to cool. Beat with electric beaters for 3-5 minutes, or until thick, pale and creamy.

Source: Making beautiful cakes (Murdoch Books)