WATERMELON-ROSE PAVLOVA WREATH

SERVES 6-8

This wreath-shaped pavlova ramps up the festivity factor. A topping using drained yoghurt makes a change from the usual cream and cuts through the sweetness of the meringue. Begin a day ahead if you’d like to drain the yoghurt.

INGREDIENTS

225g (about 6) egg whites

370g caster sugar

3 tsp rose water, or to taste

1½ tsp white vinegar

1 tsp vanilla bean paste

2 tsp cornflour

2 Tbsp firmly packed mint leaves Watermelon balls, diced Turkish delight and organic rose petals, to serve

YOGHURT CREAM

1kg Greek-style yoghurt

80g honey

100ml cream 1 For yoghurt cream, line a sieve with muslin and place over a bowl. Whisk yoghurt and honey together then transfer to sieve, cover and refrigerate overnight to drain. Just before serving, add cream and whisk to soft peaks.

2 Preheat oven to 150°C. Trace a 23cm circle on a large piece of baking paper and place, pencilside down, on a lightly oiled baking tray.

3 In an electric mixer, or using electric beaters, whisk egg whites and a pinch of salt to soft peaks (4-5 minutes). With beaters running, gradually add 330g of the sugar and whisk until firm and glossy (2-3 minutes). Whisk in rose water, vinegar and vanilla, then fold in half the cornflour. Place heaped dessertspoons of meringue around the circle template to form a ring. Place in oven, reduce to 120°C and bake until crisp but not coloured (1¼-1½ hours). Turn heat off and leave in oven with door closed for at least 6 hours or overnight. (The meringue will keep in an airtight container for 2 days.)

4 Blitz mint, remaining cornflour and remaining sugar in a small food processor to finely chop.

5 To serve, spoon yoghurt cream over pavlova wreath and scatter with watermelon balls, Turkish delight, rose petals and mint sugar.