Reinventing pavlova for the English summer

Pavlova is an antipodean invention, generally served with fruit and whipped cream. Berries are popular toppings, as are bananas, kiwi, mango and passion fruit.

This is a very English take on pavlova. I used clotted cream, that lovely crusty yellow, solid cream from Cornish and Devonshire cream teas. And I used gooseberries, which are in season for around six weeks in June and July.

You need to make the meringue cases in advance - I had them left over from my Leiths course.

Top and tail the gooseberries. Place in a thick-bottomed pot or pan with a tablespoon of water (just enough to stop them sticking before the berries release their own liquid). Cook until the gooseberries are mushy, then sweeten with sugar or honey. I’ve heard elderflower is good - you can pick this in the countryside, or buy elderflower cordial in the supermarket. Refrigerate the cooked gooseberries.

Just before serving, top the meringue cases with clotted cream and the chilled gooseberry mix. Enjoy!