For the snow eggs and custard, whisk the egg whites in a bowl until soft peaks form when the whisk is removed. Gradually whisk in the sugar until stiff peaks form when the whisk is removed. Gently fold in the cornflour.
Heat the milk in a heavy-based pan to a gentle simmer. Using two spoons, form quenelles from the meringue mixture and place gently into the simmering milk to poach for 3-4 minutes. Turn the quenelles over a few times in the milk so that they cook evenly. Remove with a slotted spoon and set aside on a plate.
Return the pan of milk to the heat and whisk in the egg yolks until the mixture thickens into a custard.
For the praline, melt the sugar in a small frying pan until it turns golden-brown, then stir in the nuts to coat. Pour the mixture out immediately onto silicone paper to cool and set.
To serve, spoon the custard into a serving bowl and float the snow eggs on top. Scatter the strawberries and blueberries over. Break the pistachio praline up into shards and garnish the dish before serving.
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