I used a handheld mixer to whip up the egg whites in to soft peaks:
I added half the sugar and cream of tartar, one spoonful at a time and whisked until it became stiff peaks. I then folded in the remaining sugar with a metal spoon and then spooned it onto a prepared baking sheet.
It was then baked on a low heat (120 degrees centigrade fan oven) for about an hour. After it has been baked, turn off the oven and leave it in there to cool. I did this on the evening of Christmas Eve so it could cool in the oven overnight.
After the meringue was done it was a simple case of whipping up the double cream and preparing the fruit.