Chill the double cream and a large bowl in the fridge for a few minutes; pour the cream into the bowl and whisk to soft peaks.

Gently fold in 40 g of icing sugar.

Line 4 ramekins with cling film. Roughly crumble in the meringues, allowing half a meringue per ramekin.

Wash the red berries and dry with kitchen paper.

Cover the crushed meringue with a layer of vanilla ice cream, followed by a layer of red berries.  

Return leftover red fruit to the fridge and save for decoration.  

Add a layer of whipped cream.

Cover with cling film, pressing down lightly on the layers. Freeze for at least 3 hours.  

 15 minutes before serving, remove the Vacherins from their ramekins. Decorate with the reserved fruit.

Drizzle over the fruit coulis and sprinkle with the remaining 20 g of icing sugar.