Split the vanilla pods and scrape out the seeds. Pour the lactose free double cream into a medium-sized mixing bowl, adding the seeds from the vanilla pod and a tablespoon of the golden syrup.
Using an electric hand whisk, whisk until soft peaks are formed when the whisk is removed from the bowl. Set aside for later.
Place half of the of the fruit into a medium saucepan over a medium heat and add the rest of the sugar, along with 100ml/3½fl oz of water. Bring to a boil and simmer for five minutes, breaking up the berries with a spoon until they have formed a sauce. Leave to cool.
To assemble the meringues, take one meringue to act as the base of the sandwich and spread with a generous amount of the lactose free double cream.
Scatter half of the fruit on top of the cream and drizzle over a little of the fruit sauce. Place another meringue on top. Repeat with the remaining meringues and serve.
