To make the meringue: whisk all the ingredients together for 5–10 minutes. With a large spoon, spread the meringue mixture in four mounded circles on a silicone baking sheet or greaseproof paper on a baking sheet. Since they are not being dried out, they will not have the same tendency to stick as do crisp meringues.
Reserve, whole, a few perfect specimens of each berry. Put the rest in a pan with the sugar, bring to the boil and liquidize. Pass through a sieve and cool. Stir in the whole berries.
Whisk the cream and yoghurt together until thick enough to scoop.
To serve, top with a spoonful of the cream, finishing off with the fresh berries and the coulis, allowing some to overflow.