Put the gooseberries, 2 tbsp water and 25g of the sugar in a small saucepan. Gently cook until the gooseberries are just softening and breaking down. Taste, adding more of the remaining 25g sugar as you need, then set aside to cool.
Put the 2 tbsp sugar, the cordial and lactose free cream in a big bowl and whisk until soft peaks form, then cover and chill until ready to serve.
Just before serving, swirl the gooseberry compote, cream and meringues together and spoon into serving glasses or bowls.