Rose is one of my favourite edible flowers. It’s perfumed spiced flavour is beautiful paired with soft summer fruits. These mini pavlovas make for an impressive addition to a summer garden party or BBQ. Look for the deep pink petals of the Japanese rose (Rosa rugosa) as these have the best flavour.

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Ingredients (makes 6 pavlovas)

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• 4 egg whites

• 230g caster sugar

• 2 tsp cornflour

• 1 tsp white wine vinegar

• 300ml double (or whipping) cream

• 2 tbsp elderflower cordial

• 1 punnet of strawberries, sliced

• 1 handful of rose petals (ideally Japanese rose) – half chopped finely, the other half left whole

• A small handful of elderflowers

 

Method

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1. Preheat the oven to 150°c (fan 130°c) and line a baking tray with parchment paper.
    

2. Beat the egg whites until soft peaks form. Gradually add the sugar, a spoonful at a time, whisking until the meringue is glossy and holds stiff peaks. Gently fold in the cornflour and vinegar.
    

3. Spoon or pipe six meringue nests onto the parchment, creating a nest shape in each for the cream and strawberries.
    

4. Bake for 30 minutes, then turn off the oven and leave the pavlova inside to cool completely.
    

5. Whip the cream until soft peaks form, then fold in the finely chopped rose petals and up to 2 tablespoons of elderflower cordial.
    

6. When you’re ready to serve, spoon the rose petal cream into the meringues, then alternate slices of strawberries and rose petals on top. Garnish with a sprinkle of elderflowers. Serve immediately, so that the cream doesn’t cause the meringue to go soft.