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1
Set oven to 120 C/240 F/gas mark 1/2
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2
Make the vanilla custard.
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3
Sprinkle breadcrumbs and lemon zest into a pretty oven-proof serving dish.
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4
Pour over the custard and refrigeratefor 2 hrs till set.
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5
Heat caster sugar in a pan with a squeeze on lemon juice and 2 tbsp water.
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6
Split the vanilla pod and scrape out the seeds.
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7
Add in half the seeds to a pan and reduce to a syrup.
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8
Cold.
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9
Add in boysenberries and turn in the syrup to coat them, (save the ones remainding for the sauce).
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10
Spread over the top of the cutard in the dish.
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11
In a perfectly clean bowl whisk the egg whites with a healthy pinch of salt, till they form stiff peaks.
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12
Whisk in half the sugar and bring back to stiff glossy peaks.
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13
Whisk in two more tbsp sugar and then mix in the cornflour and lemon juice.
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14
Pile meringue on top of the boysenberries in rough peaks - don't attempt to spread the meringue but make sure the boysenberries are completely covered.
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15
Scatter meringue with the remaining sugar and the flaked almonds.
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16
Bake in the pre-heated oven for 25-30 min, till meringue is crisp with light golden brown peaks.
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17
Serve with boysenberry and vanilla sauce.
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18
Boysenberry sauce:Heat the sugar and seeds together with a splash of cool water till the sugar has dissolved to make a vanilla syrup, cold.
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19
Toss the boysenberries in the syrup and press through a medium sieve to remove the seeds and to give a thick and very fresh flavoured sauce.
