Jersey Strawberry and Lavender Eton Mess Parfaits

**Meringue:** Preheat oven to 100°C (212°F). Line a baking sheet with baking paper and lightly grease it with Jersey butter.

In a clean, dry bowl, whisk the egg whites with the cream of tartar until soft peaks form.

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

Optional: Fold in the vanilla extract.

Spoon or pipe (using a piping bag with a large nozzle) the meringue onto the prepared baking sheet in desired shapes and sizes.

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

**Lavender Whipped Cream:** In a large bowl, whip the Jersey double cream until soft peaks form. Add the ground lavender flowers and icing sugar (if using) and continue whipping until firm peaks form. Be careful not to overwhip.

**Strawberries:** Gently toss the quartered/sliced Jersey strawberries with 1 tbsp of the local honey. Reserve some strawberries for garnish.

**Assembly:** Gently crush the cooled meringues into bite-sized pieces. Don’t crush them too finely; you want some larger chunks for texture.

In each parfait glass or bowl, layer the crushed meringue, honeyed strawberries, and lavender whipped cream. Repeat layers until the glass is full.

Drizzle the remaining local honey over the top of each parfait.

Garnish with reserved fresh Jersey strawberries and a sprig of fresh lavender (optional).