Rosewater Mini Pavlovas

1. Pre-heat oven to 140°C (120°C fan-forced) and line 2 baking trays with baking paper. Using a thick black pen and round lid or glass, trace four 8cm (3”) circles on each baking paper, at least 5cm (2”) apart, to use as a guide for the size of your pavlovas. Turn the baking paper over so that no pen marks appear on your meringue later when baked.
2. Place egg whites and cream of tartar in free standing mixer with whisk attachment and whisk on medium speed until frothy.
3. Slowly add caster sugar, teaspoon by teaspoon, while continuing to whisk (this process should take approximately 10-12 minutes).
4. Turn mixer up to high speed and continue whisking until mixture transforms into glossy thick meringue and stiff peaks form (approximately 2 minutes). If you rub a little meringue between your fingers it should feel completely smooth, with no grittiness of undissolved sugar.
5. Sift cornflour over meringue, then sprinkle with vinegar and rosewater, and fold gently to combine.
6. Spoon meringue onto baking paper circles, then use a palette knife to shape the sides of the pavlovas and create a small nest in the middle.
7. Place trays in oven on bottom shelves and turn the oven down to 120°C (100°C fan-forced). Bake for 90-100 minutes, then turn oven off without opening the oven door and leave pavlovas in the oven for 4-6 hours to allow them to cool down slowly and prevent collapse.

Pomegranate Spiced Syrup

1. Place pomegranate juice and sugar in a small saucepan on medium heat and stir to dissolve sugar.
2. Add cinnamon stick, cracked cardamom pods and cloves then simmer for 15-20 minutes until mixture thickens slightly and coats the back of a spoon.
3. Remove from heat and allow to cool.

To Serve

1. Place rosewater pavlovas on serving platter, spoon with cream, decorate with fresh fig slices and blackberries, drizzle with spiced pomegranate syrup and sprinkle with slivered roasted almonds and dried rose petals.

Enjoy!