Preheat the oven to 180°C.
Grease six dariole moulds with softened butter.
Combine cream cheese, icing sugar, lemon zest, and lemon juice then chill.
Heat strawberries and raspberries in a pan for 5 minutes.
Add sugar and cook for 3 minutes until dissolved.
Blend the fruit until smooth, strain through a sieve, and chill.
Whisk egg whites to soft peaks, then add sugar and vanilla until stiff and glossy.
Melt sugar in a frying pan until it forms a caramel.
Pour caramel into each mould to coat the base and sides.
Pipe the meringue mixture into the prepared moulds.
Bake moulds in a bain-marie for 8 minutes until set.
Serve the islands over coulis with fresh fruit and cream cheese quenelles.