Jersey Strawberry and Jersey Cream Eton Mess

Preheat oven to 100°C (212°F). Line a baking tray 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 continuously until the meringue is glossy and stiff.

Spoon or pipe the meringue onto the prepared baking tray in various sizes and shapes.

Bake for 1 hour to 1 hour 30 minutes, or until the meringues are crisp and dry. Turn off the oven and let them cool completely inside the oven with the door slightly ajar.

While the meringues are baking, wash and hull the Jersey strawberries. Cut larger strawberries in half or quarters.

In a large bowl, whip the Jersey double cream until soft peaks form. Add icing sugar and vanilla extract (if using) and continue to whip to desired consistency.

Once the meringues are completely cool, gently crush them into bite-sized pieces.

In individual serving dishes or a large bowl, layer the crushed meringues, whipped Jersey cream, and chopped Jersey strawberries.

Serve immediately for the best texture, or chill for a short time before serving.