The meringue can be made days ahead too. Top with your favourite fruits. Equipment and preparation: you will need a plastic piping bag and an electric whisk. Preheat the oven to 120C/250F/Gas ½.

Repeat to make up to four more lines of colour, spaced well apart. Spoon the meringue mixture straight into the piping bag (the painted lines will create streaks of colour as you pipe).

And if you’re not a pastry chef, you’ll also want to make sure your piping bag skills are up to snuff. Don’t forget, practice ...