Mix the fruits with the caster sugar and place in a saucepan. Cook over a medium heat until the sugar has dissolved and the fruit has softened.
Preheat the oven to 150'C.
Whip the egg whites with the sugar until firm. Spread on a baking mat and bake for about 20 minutes or until firm and crispy.
Allow to cool and then break into large pieces.
Whip the cream to stiff peaks and fold in the chestnut puree. Fold the broken meringue pieces through the chestnut cream and pour into glasses. Top with the fruit compote and serve.
«To give some extra crunch you could add poppy seeds or crushed almonds into the meringue. »