WATERMELON STAR PAVLOVA WITH ROSEWATER CREAM

Preparation time 30 mins plus cooling time

Cooking time 1 hour 40 mins Serves 6-8

6 free-range egg whites,

at room temperature

11/2 cups caster sugar

3 tsp cornflour

1 tsp white vinegar

2 cups thickened cream

2 Tbsp icing sugar, sifted

1 tsp rosewater essence

1 tsp vanilla bean paste 600g watermelon, cut into stars,

plus offcuts, chopped 250g punnet strawberries Pistachio praline, to serve (see ‘To make praline’, opposite page)

2 Tbsp pistachios, toasted,

chopped, to serve

1 Tbsp dried edible rose petals,

to serve

STEP 1 Preheat oven to 100°C fan-forced (120°C conventional). Grease an oven tray. Trace a 20cm-diameter circle on a sheet of baking paper. Place, marked side down, on tray. Beat egg whites in a large bowl using an electric mixer on high speed until firm peaks form. Gradually beat in sugar, 1 tablespoon at a time, beating constantly (dissolving sugar between each addition) until meringue is thick and glossy and the sugar is dissolved. Gently fold in cornflour and vinegar.

STEP 2 Using marked circle as a guide, spoon meringue onto tray. Using the back of a spoon, spread sides upwards into a slightly higher edge and a lower centre to create a well. Bake for 11/2 hours to 1 hour 40 minutes, until just firm to touch. Turn off oven and cool the pavlova fully with oven door ajar.

STEP 3 Meanwhile, using an electric mixer, beat cream and icing sugar together in a large bowl until it holds its shape. Gently fold through rosewater essence and vanilla paste.

STEP 4 Spoon rosewater cream into pavlova case. Top with watermelon stars, quartered strawberries, pistachio praline, toasted pistachios and rose petals to serve.