ROSEWATER ETON MESS WITH BERRIES
Begin this recipe 1 day ahead.
6 eggwhites 11/ 2 cups (330g) caster sugar 2 tsp white vinegar 1 tbs cornflour 2 tsp rosewater 200ml thickened cream 2 tbs pure icing sugar, sifted 125g each blackberries and blueberries 1/ 2 cup (75g) shelled pistachios, roasted, chopped Edible flowers (optional), to serve Preheat the oven to 160°C. Line a baking tray with baking paper.
Place eggwhites in a stand mixer fitted with the whisk attachment and whisk until stiff peaks form. With the motor running, add caster sugar, 1 tbs at a time, whisking until caster sugar is dissolved. Reduce speed to low and fold in vinegar, cornflour and 1 tsp rosewater.
Dollop 6 even mounds of meringue on to prepared tray. Using a palette knife, shape each mound into a circle. Place the tray on the bottom rack of oven. Reduce oven to 120°C and cook for 50-60 minutes or until dry to the touch. Turn off oven and leave meringues in oven, with door slightly ajar, to cool completely (leave overnight for the crispiest shell).
In a stand mixer fitted with the whisk attachment, whisk the cream, icing sugar and remaining 1 tsp rosewater until soft peaks form.
Spoon the rosewater cream onto serving plates. Crush the meringues and scatter over the cream. Scatter with the berries, pistachios and flowers, if using, to serve.