Start by cutting the Swiss roll into 12 slices. You need to have two slices for each ramekin. Place a slice of Swiss roll into the base of each ramekin. Next, pour a tablespoon of cold custard in each ramekin, followed by ½ of the mixed berries on top. Put another piece of Swiss roll into each ramekin and the remaining berries on top. Put the ramekins aside while you prepare the meringue. In a medium bowl, whisk the egg whites to soft peaks. Add the caster sugar and continue mixing till you have a thick, smooth meringue. Place spoonfuls of the meringue on top of each filled ramekin, covering the berries and custard completely. Put the ramekins in the oven for 10-15 minutes, at 180`c. The meringue is ready when it just begins to brown on the ends. Take the ramekins out of the oven and serve the queen of puddings immediately while still warm. (Serves 6)