Jersey Strawberry and Clotted Cream Eton Mess

Preheat oven to 100°C (fan 80°C, gas mark ¼). Line a baking sheet with parchment paper.

In a clean, grease-free bowl, whisk the egg whites until stiff peaks form.

Gradually add the caster sugar, a tablespoon at a time, whisking well after each addition until the meringue is glossy and smooth.

Gently fold in the cornstarch and white wine vinegar.

Spoon or pipe the meringue onto the prepared baking sheet into various sizes – some larger for breaking up and some smaller for texture. Aim for a mix of sizes.

Bake for 1 hour 15 minutes, or until the meringues are crisp and dry. Turn off the oven and let the meringues cool completely inside the oven with the door slightly ajar. This helps to prevent cracking.

Hull and halve or quarter the Jersey strawberries, depending on their size. Place them in a bowl and sprinkle with the caster sugar. Gently mix and allow to sit for at least 15 minutes, allowing the juices to release.

To assemble the Eton Mess: Gently crush some of the larger meringues into smaller pieces. In individual serving glasses or bowls, layer crushed meringue, Jersey strawberries with their juices, and dollops of Jersey clotted cream. Repeat the layers until all the ingredients are used.

Serve immediately for the best texture.