Jan Hendrik’s Turkish delight pavlova

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Ingredients

melted butter, for lining tray
cornflour, for dusting tray
1 ¼ cup caster sugar
6 large egg whites
1 T rose-water
1/2 t vanilla extract
2 t cornflour
1 t white vinegar
for the topping:
1 cup double cream
1/4 cup caster sugar
1/2 cup Turkish delight, chopped
2 cups mixed fresh berries

Cooking Instructions

1. Preheat the oven to 120°C.
2. Line a baking tray with baking paper. Brush with the melted butter and dust with cornflour. Shake off the excess. Make a 23 cm circle in the dusted cornflour. (This will guide you when putting the meringue on the pan.)
3. Using an electric mixer, whisk the egg whites in a clean bowl until soft peaks form.
4. Add the castor sugar, 1 tablespoon at a time, beating well as you go. Continue until the sugar is incorporated and the mix is thick and glossy.
5. Add the rose water, vanilla extract, cornflour and vinegar. Mix through.
6. Spoon the mix on top of the circle in the pan, smooth the sides and make a slight hole in the top to hold the cream later.
7. Bake for 1–1 ½ hours until the meringue feels dry to the touch. When it has cooled down completely, move it to a serving plate.
8. To make the topping, beat the cream and castor sugar until soft peaks form, then mix through the Turkish delight. Fill the pavlova with the sweetened cream, then top with washed berries. Sprinkle with dried rosebuds or rose petals if desired.