For the pavlova:
4 free-range medium egg whites. (Freeze the egg yolks to make custard or ice cream)
250g golden caster sugar
5ml white wine vinegar
For the topping:
500g strawberries, stalks removed and halved if large
200g blackberries, stalks removed
50ml fruit coulis
350ml Jersey double cream
50g icing sugar
1 teaspoon vanilla essence
Icing sugar to dust
Pre-heat your oven to 300°F/150°C/Gas Mark 2 and line a flat oven-proof tray with non-stick baking paper.
Whisk the egg whites until they form stiff peaks, then whisk in the caster sugar, in five equal portions. Finally add the white wine vinegar and cornflour and carefully fold in.
Spread the meringue onto the baking paper in a circle. Make the sides higher than the middle. Place in the middle of your oven and cook for one hour, then turn off the oven.
Don’t remove the pavlova. Allow it to cool completely in the oven.
When the meringue is cool, remove and set aside. You can do this the day before you want to eat it and store the pavlova in an airtight container.
Carefully whip the double cream with the vanilla essence and the icing sugar and then spread it over the meringue. Arrange the berries and pour over the fruit coulis.
Sprinkle with icing sugar and serve with raspberry sorbet
Recipe by Christian Gott, food blogger (https://anisland.cooking), as featured in the Jersey Evening Post, Celebrate Local feature, 27 May 2023.