Ingredients

Meringues

• 6 egg whites
• 500g caster sugar
• 2 tsp corn flour
• 1 tbsp rosewater
• 1 tsp vinegar

Rosewater Cream

• 500ml double cream
• 2 tbsp rosewater
• 75g icing sugar

Summer Berries

• 100g strawberries
• 100g blueberries
• 100g raspberries
• 50g redcurrants

To Serve

• icing sugar, to dust pavlovas (optional)

Method

1. Preheat an oven on to 130°C. Line two baking trays with grease proof paper.
2. Pavlovas: Whisk the egg whites until they from stiff peaks. Add half the caster sugar and whisk it until it is well incorporated, then whisk in the remaining sugar, corn flour, rosewater and vinegar until well incorporated. Whisk the mixture until it is glossy and forms stiff peaks (you should be able turn the bowl upside down without losing the mixture).
3. To Cook: Spoon the pavlova mixture onto the tray into generous round mounds, leave a good spaces between each one. Place the pavlovas in the preheated oven and leave them to cook for 45 minutes to an hour. If the pavlovas begin to darken lower the heat slightly. The pavlovas should be dry and crisp on the outside, and soft like marshmallow inside when ready. Remove them from the oven leave them to cool. Store the pavlovas in an airtight container in a cool place until ready to serve. The pavlovas should be eaten on the day they are cooked.
4. Cream: Place all the cream ingredients in a bowl and whisk them together until you have a thick whipped cream. Store in a covered container in the fridge until ready to use. The cream should be put on the pavlovas just before serving.
5. To Decorate: Spread an even amount of rosewater cream over the tops of each pavlova. Decorate the pavlova with your assortment of berries, garnishing them with a sprig of redcurrants.
6. To Serve: Place the pavlovas on individual plates or bowls and dust them with icing sugar (optional). Serve