Pre-heat the oven to 200 degrees and line two baking sheets with parchment paper.

Place the blueberries along with 2 tablespoons of the granulated sugar in a small saucepan, Bring to a simmer over medium heat, stirring occasionally. Once simmering reduce the heat to low and cook, stirring frequently, for 10 minutes. Transfer to a small bowl and place in the fridge. Clean out the saucepan and repeat with the 1/2 cup raspberries and 2 tablespoons of sugar. I like to strain the raspberries before chilling, to remove the seeds, but this is purely optional.

Place the egg whites in the bowl of a stand mixer. Using the whisk attachment, beat the egg whites on low until the surface is completely covered in tiny bubbles. Add the cream of tartar and increase the speed to medium. Once tracks begin to form add 1 cup of the sugar, a bit at a time. Once all of the sugar has been added increase the speed to high and beat until glossy stiff peaks form.

Divide the meringue batter between your baking sheets and use an angled spatula to spread in an even layer, covering the entire pan. Use a small spoon to dollop the berry purees over the tops, then use a thin knife to create a swirled pattern.

Bake for two hours, rotating the pans halfway through. Turn the oven off and let the meringues sit in the oven, with the door ajar, for one hour. Remove from the oven to cool completely.

Gently lift the bark from the parchment paper and break into shards.

Beat the heavy cream with the remaining tablespoon of sugar until soft peaks form. Layer the whipped cream, bark and berries in bowls or jars and serve immediately.