|Strawberries||1 Pound, hulled and halved|
|Grapes||8 Ounce, halved and pipped|
|Caster sugar||6 Ounce|
|Dry white wine||1⁄4 Pint|
|Lemon juice||1⁄2 Tablespoon (from 1/2 lemon)|
|Double cream||1⁄2 Pint|
|Ratafia biscuits||3 (Miniature, to decorate)|
Arrange the strawberries and grapes alternately round the bottom of a glass dish. Cover with a single layer of macaroons. Layer with the remaining fruit and macaroons, reserving 10 strawberries and grape halves for decoration.
Whisk the egg whites until stiff. Gradually add half the sugar and continue whisking until the meringue holds its shape. Fold in the remaining sugar. Pour the wine, lemon juice and brandy over and fold the liquids into the egg whites.
Whip the cream until it just holds its shape. Use a little to sandwich pairs of the ratifies and fold the remainder through the frothy meringue mixture. Pour over the fruit and allow standing for several hours in a cool place, to let the macaroons become moistened. Just before serving, place the cream-filled ratifies and reserved strawberries and grapes on top.