For the meringue
230g/8¼oz caster sugar
squeeze lemon juice
4 free-range egg whites, at room temperature
For the fruit filling
4 pears, peeled, cored and sliced
2 apples, peeled, cored and sliced
2 star anise
1 cinnamon stick, snapped in half
couple of twists of black pepper
½ bottle (375ml/13fl oz) Marsala or good red wine
1 orange, finely grated zest and juice
4 tbsp soft light brown sugar
1 vanilla pod, seeds removed (save a third of the seeds for the cream filling), or 4 drops of vanilla extract
2 large handfuls blackberries
For the cream filling
300ml/11fl oz whipping or double cream
20g/¾oz icing sugar
reserved vanilla seeds (see above) or 1 drop vanilla extract