Rosewater Pavlova

1. Pre-heat oven to 140°C (120°C fan-forced) and line a baking tray with baking paper. Trace an 18cm (7”) circle on baking paper, then flip paper over to avoid marking pavlova.
2. Place egg whites and cream of tarter in a free standing mixer 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. Sprinkle sifted cornflour over meringue, then fold in along with vinegar and rosewater.
6. Spoon meringue onto baking paper within the drawn 18cm (7”) circle, then use a palette knife to shape the sides of the pavlova and create a small nest in the middle.
7. Place tray in oven on bottom shelf and turn the oven down to 130°C (110°C fan-forced). Bake for 90-100 minutes, then turn oven off without opening the oven door and leave pavlova in the oven for 4-6 hours to allow the pavlova to cool down slowly and prevent collapse.

Cardamom Cream

1. Gently whisk together cold cream, sugar, cardamom and vanilla to soft peaks.

To Serve

1. Spoon cream over pavlova, then decorate with fig halves, Turkish delight, slivered pistachios and rose petals. Serve immediately.

Enjoy!