Tickle your taste buds with buds of another kind as rosewater infuses its perfume into a variety of delights to welcome the floral aroma of Spring into your kitchen
Ingredients: 4 egg whites 1 cup castor sugar 2T corn flour, sifted 2t lemon juice 1 cup cream 180g strawberries, pureed, plus extra for decorating 1¼ cups sugar 4 egg yolks 110g butter ¼ cup lemon juice 2T rose water 1 cup cream, whipped
Method: Whip the egg whites until stiff peaks form. Gradually add the sugar until the meringue is glossy and all the sugar has dissolved. Add corn flour and lemon juice. Pile the meringue onto a lined baking sheet, turn oven down to 120C and bake for 1 hour until crisp. Place the sugar, yolks, butter and lemon juice in a saucepan and whisk over low heat until thickened. Stir in rose water and pureed strawberries and refrigerate until thick. Serve pavlova topped with whipped cream, curd and sprinkled with strawberries.
TIP Unfilled, the pavlova can keep in an airtight container for up to 5 days