Ingredients
½ cup milk
¼ cups single light cream
1 vanilla pod, split lengthways
1 fresh bay leaf
4 egg yolks
¼ cup vanilla flavoured caster superfine sugar
¾ cups fresh summer berries, to serve

For the meringues
¾ cup fresh raspberries
3 egg whites
1 cup aster superfine sugar

Directions
1. Make the meringues, preheat the oven to 120F and line two baking trays with baking parchment. Place the raspberries in a food processor or blender and blend to a puree, then strain through a sieve.
2. Whisk the egg whites until they hold stiff peaks. Add half the sugar, a tablespoonful at a time, whisking between each addition until you have a light, firm and glossy meringue. Fold in the remaining sugar.
3. Place small heaps of the meringue well apart on the baking trays, and make a slight hollow in the centre of each with the back of a wet teaspoon. Place a teaspoonful of the raspberry puree into the hollow of each and then top with a little more meringue, then bake for 1 ½ hours.
4. Heat the milk and cream in a pan with the vanilla pos and bay leaf until almost boiling, whisk the egg yolks and sugar together in a large bowl until pale and creamy, then whisk in the hot milk and cream.
5. Return to a low heat and stir constantly until thickened. Transfer to a fondue pot on a burner at the table. Keep the crème Anglaise warm over a very low heat, and serve it with the raspberry meringues and berries for dipping.