Ingredients

Method

For the meringue:
• 150 g free-range egg whites, (about 5)
• 300 g caster sugar
• 1 T rose-water
For the filling:
• 1⁄4 cup whipping cream
• 300 g caster sugar
• 2 cups double-cream Greek-style yoghurt
• 2 x 125 g punnets raspberries
• Pesticide-free fresh rose petals, to garnish
• Rose syrup, for drizzling

Method

Ingredients

To make the meringue, place the egg whites into the bowl of an electric mixer and fix the whisk attachment. Preheat the oven to 200°C. Spread the sugar evenly onto a baking tray lined with baking paper. Place the tray into the oven for 8 minutes – the sugar will start to dissolve at the edges. One minute before the sugar is ready, start whisking the egg whites. Keep the machine running, then slowly add the hot sugar. Reduce the oven’s temperature to 110°C. Add the rose-water and whisk for 10 minutes.

Spoon the meringue onto a baking tray lined with baking paper – use a little of the meringue to stick the four corners of the paper to the tray. Shape the mixture into a circle 20–25 cm in diameter, then bake for 2 hours.

To make the filling, whisk the cream with the sugar until just firm. Stir into the yoghurt.

To assemble, cut the top off the meringue, then spoon over half the yoghurt mixture. Add half the raspberries, then the remaining yoghurt. Return the top of the meringue, scatter over the remaining raspberries and garnish with rose petals. Drizzle with rose syrup.

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