Pavlova with strawberry and rose water curd

Serves 8

4 egg whites

1 cup castor sugar

2T cornflour, sifted

2t lemon juice

1 cup cream

180g strawberries, puréed,

 plus extra for decorating

1¼ cups sugar

4 egg yolks

110g butter

¼ cup lemon juice

2T rose water

1 cup cream, whipped

Whip the egg whites until stiff peaks form. Gradually add the sugar until the meringue is glossy and all the sugar has dissolved. Add cornflour and lemon juice. Pile the meringue onto a lined baking sheet, turn oven down to 120°C and bake for an 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 puréed 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.