Prepare the Crushed Meringue & Berries (for Eton Mess inspired dessert): Gently wash and pat dry your mixed berries. Hull the strawberries and halve or quarter any larger ones. Place them in a bowl with a tablespoon of caster sugar and let them sit for 5-10 minutes; this allows their natural juices to release, creating a lovely, slightly syrupy coating. Meanwhile, take your meringue nests and lightly crush them into varying sizes – you want a mix of crunchy pieces and powdery bits for texture.

Whip the Cream: In a large, chilled bowl, pour in the double cream, remaining caster sugar, and vanilla extract. Using an electric whisk, beat the cream until it forms soft peaks. You'll notice the cream becoming visibly thicker and lighter in colour, and when you lift the whisk, soft, gentle mounds will form. Be careful not to over-whisk, or it can become grainy.

Assemble the Berry & Meringue Fool: Gently fold about two-thirds of the crushed meringue and half of the macerated berries into the whipped cream. Use a large spoon and a light hand to combine, maintaining as much air in the cream as possible. The mixture will take on a beautiful pale pink hue from the berry juices, and you'll hear the gentle rustle of meringue as you fold.

Begin the No-Bake Biscuit Base (for Cheesecake Squares): Place the digestive biscuits into a food processor and blitz until they form fine crumbs. Alternatively, put them in a sealed bag and crush with a rolling pin until uniformly fine. Melt the unsalted butter in a small saucepan or microwave until it's completely liquid and smells nutty. Pour the melted butter over the biscuit crumbs and mix well until every crumb is coated and it smells wonderfully buttery.

Press the Base & Prepare the Filling: Press the buttered biscuit crumbs firmly into the bottom of a square or rectangular baking tin (approximately 20cm x 20cm), lined with baking parchment for easy removal. Use the back of a spoon or your knuckles to create an even, compact layer. In another bowl, beat the softened cream cheese with the icing sugar and lemon zest until smooth and creamy. The mixture will lighten in colour and become wonderfully fluffy.

Layer and Chill: Spoon the cream cheese mixture over the biscuit base, spreading it evenly. Then, decoratively arrange the remaining macerated berries over the cream cheese layer. For the berry and meringue fool, spoon it into individual serving glasses or a large trifle bowl, garnishing with the remaining meringue pieces and a few fresh mint leaves. Chill both desserts for at least 1 hour, or until the cream cheese is firm and the fool is nicely set. The cheesecake squares will be ready when the cream cheese layer is firm to the touch.