250g boysenberries
3 egg whites
pinch salt
2/5 cup sugar
1-1/4 cups cream
Wash, drain & cut boysenberries in half. Whisk egg whites with salt until peaks form. Add sugar & continue whisking until stiff. Whisk cream until thick but not stiff & fold into egg whites. Fold in fruit & pour into tray. Cover with foil or plastic wrap & freeze until firm.