Rose pavlova wreath

SERVES 6-10 READY IN 6 HRS, PLUS COOLING

6 egg whites 300g caster

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sugar 2tsp rosewater

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1tsp white wine vinegar

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1tsp cornflour

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FOR THE PRALINE ● 100g caster sugar 50g pistachios,

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toasted and chopped

TO SERVE ● 600ml double cream 25g icing sugar

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1tsp rosewater Physalis,

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to garnish

1 Heat oven to 150C/gas 2. Draw a 23cm circle on a sheet of baking paper and place on a baking tray pencil side down. Whisk the egg whites and a pinch of salt in a mixer to soft peaks, then gradually add the sugar. Whisk in the rosewater and vinegar, then fold in the cornflour.

2 Place heaped dessert spoonfuls of meringue around the circle to form a ring. Reduce the oven to 120C/ Gas 1/2, and bake until crisp but not coloured (1-11/2 hours). Turn off the heat and cool in the oven for 4 hrs.

3 For the praline, dissolve the sugar in 2tbsp water in a pan over a medium heat. Do not stir. When the sugar has dissolved, increase the heat and bring to a boil until golden. Caramel burns easily, so watch it carefully. Lay the pistachios over a baking sheet lined with baking paper. Pour the caramel over the nuts and leave to cool and set. Break into shards.

4 Whip the cream, icing sugar and rosewater. Pipe the cream mix around the meringue and crown with praline and physalis.