Preparing the meringue

1. Beat the egg whites with the lemon juice until stiff.
2. Gently fold in the icing sugar and the berry sugar. Using a pastry bag, pipe the meringue out in 15 tear-drop shapes on parchment paper.
3. Sprinkle with sliced almonds, dust twice with icing sugar, and bake in a 120° C oven for 40 minutes. Keep warm.

Preparing the ice cream

1. Bring the milk and the vanilla beans to a boil, cover, remove from heat and let infuse for one hour.
2. Beat the egg yolks with the sugar until pale. Strain the infused milk into the egg yolks. Cook the mixture to a temperature of 84° C, stirring constantly. Let cool and turn in an ice cream maker until thick.
3. Place the ice cream in individual conical moulds and place in the freezer.

Assembly and presentation

1. In the middle of each dessert plate, place half a peach that has been sautéd in butter with a little black pepper, and flamed with peach liqueur or brandy.
2. Unmould one of the cones of vanilla ice cream on top, and using a pastry bag, cover it with whipped cream. Lay one of the meringues alongside.
3. Arrange an assortment of red berries around the plate, and drizzle with a thickened berry coulis flavoured with lemon juice.
4. Sprinkle the whole plate with icing sugar.
5. Garnish with mint sprigs and julienned lemon zest.