Base

1. Preheat your oven to 180C/350F and line a baking tray with greaseproof paper with two equal rectangular outlines marked for the dessert (I used an 11 centimeter / 4 inch x 20 centimeter / 8 inch loaf tin to stencil onto my paper (see FAQ’s). Set aside.
2. Place the butter and sugar into a bowl and beat until pale and fluffy, approximately 3 minutes.
3. Add in one egg yolk and whip until combined.
4. Repeat with the remaining egg yolks.
5. In a small separate bowl, toss the flour and baking powder and stir together.
6. Add 1/4 of the flour mixture into the egg yolk mixture and 1/4 of the milk and fold until smooth.
7. Repeat by adding in the flour and milk in portions and folding until your batter has been formed.
8. Spoon batter and spread evenly to 1/4 inch thickness within the marked areas on your tray and set aside.

Meringue

1. Meanwhile, place the egg whites into a clean and dry bowl and whip until soft peaks form, approximately 3 minutes.
2. Continue whipping, adding in 1-2 tablespoons of the sugar until dissolved, approximately 30-45 seconds of whipping.
3. Repeat with the remaining sugar until fully incorporated and your meringue is stiff and glossy.
4. Spoon the meringue evenly on top of your egg yolk mixture.
5. Bake in the oven until the exterior is lightly golden, approximately 25 minutes.
6. Remove and allow to cool completely.

Topping and Assembly

1. Place one of the desserts onto your serving plate and top with whipped cream evenly.
2. Spoon over the jam evenly before sprinkling over 3/4 of the strawberries and raspberries.
3. Lay the remaining dessert on top and finish with the remaining fruit.
4. Slice and serve.
5. Dig in!