Jersey Strawberry and Clotted Cream Pavlova with Balsamic Glaze

Preheat oven to 120°C (100°C Fan/ Gas Mark ½). Lightly grease a baking sheet with Jersey butter and line with parchment paper.

In a clean, dry bowl, whisk the egg whites with an electric mixer (or by hand) until stiff peaks form.

Gradually add the caster sugar, one tablespoon at a time, whisking continuously until the meringue is glossy and forms stiff, shiny peaks.

Gently fold in the white wine vinegar and cornstarch.

Spoon or pipe the meringue mixture onto the prepared baking sheet into 4 individual circles (or one large circle). Create a slight indentation in the center of each meringue to hold the cream and strawberries.

Bake in the preheated oven for 60-75 minutes, or until the meringues are crisp on the outside and dry on the inside. Turn off the oven and let the meringues cool completely inside the oven with the door slightly ajar. This prevents cracking.

While the meringues are baking, prepare the balsamic glaze. In a small saucepan, combine the balsamic vinegar and brown sugar (if using). Bring to a simmer over medium heat and cook for 10-15 minutes, or until the glaze has reduced and thickened to a syrup-like consistency. Let cool completely.

Once the meringues are completely cool, gently transfer them to serving plates.

Spoon a generous amount of Jersey clotted cream into the center of each meringue.

Arrange the fresh Jersey strawberries over the clotted cream.

Drizzle the balsamic glaze over the strawberries and clotted cream.

Serve immediately.