A tasty autumnal take on the traditional eton mess.
In a clean bowl whisk the mascarpone cheese along with the double cream. Split ½ a vanilla pod length ways and add (this is optional) with a little icing sugar to desired sweetness.
Once semi peaked, gently fold in half of the mixed berries and scrape half onto the meringue which has been placed onto a serving plate. Place balls of ice cream randomly with handfuls of roughly chopped berries onto the cream, top with the remainder of cream and again top with ice cream and berries.