Make the compote: Place the orange juice, lemon juice, sugar, and berries in a pot and cook for about 15 minutes, just until berries have softened. Add the dissolved cornstarch and cook for five more minutes. Let cool and refrigerate (can be made up to three days in advance).

Beat the whipped topping in the bowl of an electric mixer fitted with the beater attachment. As it solidifies, add the confectioners’ sugar and liqueur. Refrigerate until ready to use.

Preheat oven to 250 degrees Fahrenheit (130 degrees Celsius).

To prepare meringue: Beat the egg whites in the bowl of a mixer fitted with the beater attachment. Whip until beginning to solidify, and then add a pinch of salt. Add the sugar very slowly, about two tablespoons at a time, until stiff peaks form.

Fold in the filberts.

Spread evenly with a spatula into a lined cookie sheet, and bake for one hour.

Turn off oven and let sit for six hours or overnight.

Break up into pieces and serve on top of compote and cream.