Berry and rose meringue cake

Step 1

Preheat oven to 120°C/250°F. Line two oven trays with baking paper. Draw a 20cm (8-inch) circle on each piece of paper and invert the paper, marked-side down, onto trays. Lightly grease paper; dust with a little cornflour, shaking away excess.

Step 2

Combine two of the egg whites and ½ cup of the caster sugar in a small bowl. Beat on high with an electric mixer for 6 minutes or until thick and glossy. Fold in 1 teaspoon of the extra cornflour and ½ teaspoon of the rosewater.

Step 3

Divide mixture between the two trays, spreading inside the circles. Bake for 1 hour or until firm, dry to the touch and crisp. Cool in oven with door ajar.

Step 4

Repeat Steps 2 and 3 twice more with the remaining egg whites, caster sugar, cornflour and rosewater, to make six meringue discs.

Step 5

Meanwhile, to make sugared rose petals; using an artist’s paintbrush, paint petals, one at a time, with egg white, then sprinkle with sugar. Place sugared rose petals on a wire rack to dry.

Step 6

Beat cream, sifted icing sugar and extra rosewater in a medium bowl with an electric mixer until firm peaks form.

Step 7

Peel away paper from meringues. Place one meringue disc on a serving plate. Spread with a layer of cream and sliced strawberries. Repeat with remaining meringue discs, cream and strawberries. Serve topped with raspberries and sugared rose petals.