Ingredients

Step by step

1. Preheat the oven to 120°C, fan 100°C, gas 1⁄2 and line a baking tray with baking paper. In a large clean bowl, whip the egg whites and vinegar until stiff. Gradually add the icing sugar and continue whipping until you have a thick, glossy meringue.
2. Spoon the meringue into a piping bag fitted with a star nozzle. Pipe the meringue into 9 circles with a diameter of 7.5cm, onto the lined tray. Pipe an additional layer around the rim, so that they look like small bird nests.
3. Bake for 1 hour. Turn off the oven but leave the pavlovas inside while it cools completely.
4. Meanwhile, put the gooseberries in a saucepan with the sugar, lemon juice and 25ml of water. Slowly bring to a boil, then reduce the heat and gently simmer for 8-10 minutes or until the berries are tender. Add the vanilla then taste and add more sugar or lemon juice if needed – the compote should be fresh, and balanced between sweet and tart. Leave to cool completely.
5. Pour the whipping cream into a bowl, add the icing sugar and vanilla and whip until soft peaks form.
6. Lightly toast the flaked almonds in a hot, dry pan until golden. Leave to cool. Fill the pavlovas with the whipped cream and gooseberry compote, sprinkle with almond flakes, and garnish with sprigs of wood sorrel or basil.