Put the gooseberries in a pan with the sugar and 2 tbsp water and heat slowly. Cook until they start to burst, then leave to cool completely. Burst any whole fruit with the back of a spoon.
Lightly whip the cream until it thickens but isn’t stiff, stir in the cold fruit, then ripple through the custard. Finally, fold in the meringue. Divide between glasses or bowls and chill for 15 minutes before serving.