Berries are such a summer staple and we grow plenty here in Kent. These mini pavlovas with their chewy, nutty texture are a wonderful way to showcase the beautiful berries. You can make it all the day before and it takes a moment to assemble before serving. Be sure to make the meringues well in advance to allow to cook and cool.

1. Preheat oven to 170°C. Line a baking sheet or two with greaseproof paper.
   Whisk the egg whites until stiff peaks form, then whisk the sugar in, one spoon at a time. Finally, gently fold in the nuts and vinegar.
2. Using a plate as a template draw circles to the size you want. Spoon the meringue onto the baking parchment into the delineated circles, and spread and smooth to fill. You want to make the meringue slightly higher at the rims, or just use the back of the spoon to make an indentation in the centre to hold the cream and fruit later.
3. Put in the preheated oven and then turn down to 150°C. After 30-40mins, turn the oven off and allow to cool in the oven. When completely cold, remove from the oven. You can keep them in a tin overnight if needed.
4. Add the strawberry puree and icing sugar to the whipped cream, and two drops of vanilla if using. Taste – it may need a little more icing sugar.
5. When ready to serve, place the meringues on a plate and spread the cream over. Decorate, arranging the fruit on top. You can also grate a little dark chocolate over. I love adding mint leaves for a pop of green.

Serve with Nine Oaks Pinot Noir Rosé 2023