Raspberry and Rose Pavlova

A stunning centrepeice from Rose Elliott. It can be made ahead and frozen, allow 2 hours defrosting time and freeze in a rigid container to protect it. Try to use triple distilled rose water if you can find it.

• Ready In: 1 hr 35 mins
• Serves: 6

Ingredients

• 4  egg whites
• 250  g caster sugar
• 2  teaspoons cornflour
• 1  teaspoon white wine vinegar
• 1  teaspoon vanilla extract
• 300  ml  double cream (heavy)
• 2  teaspoons rose water
• 375  g raspberries
•  rose petal, to garnish

Directions

1. Heat oven to 180C and cover a large baking tray with greaseproof paper.
2. using a clean bowl and whisk, whisk the eggs till they stand in peaks.
3. Mix sugar and cornflour and fold into the egg whites inches It is best to fold the sugar in three batches. Finally stir in the vanilla and vinegar.
4. Spoon the mix onto the baking paper. make a circle 20cm in diameter and swirl the top making a few peaks for aesthetics.
5. Place meringue in the oven then turn the heat down to 150C and bake for 1 1/4 hours (it should be crisp). Turn off oven and allow pavlova to cool in oven (if possible).
6. To finish the pavlova, whip the cream into soft peaks and pile on top of the meringue cover with raspberries and serve decorated with rose petals or freeze until needed.