Raspberry Pavlova with Rose Petal Sauce

Place the roses, juice and rosewater into a small hand blender bowl and blitz until you have a nice puree. Chill until needed.

Preheat the oven to 120C, gas mark ½.

Place the egg whites and cream of tartar into a mixing bowl and whisk until light and foamy.

Add half the sugar and whisk well on ¾ speed, then finally add the rest of the sugar, whisking until very glossy.

Remove the bowl from the machine, fold in the cornflour, vanilla, and vinegar, and then mix well.

Swirl through the fruit powder, leaving a ripple effect.

Mark using a dinner or side plate mark a 24cm circle on the parchment or paper roughly.

Spoon the meringue into the centre of the circle and carefully spread it to the edge of the circle using a palette knife or the back of a large spoon.

Try and keep the sides nice and high (remember this will eventually hold a lot of filling and cream) whilst creating an indentation in the centre. It sounds more complicated than it actually is, I promise.

When you are happy, place the tray in the oven and cook for 1 hour 15 minutes, approx.

You will find the meringue will expand quite a lot, slightly colour and crack; this is normal.

After the hour check, the Pavlova is cooked. It should be firm to the touch, yet if squeezed lightly will crack. This will ensure a soft marshmallowy inside, essential for a good Pavlova.

Finally, turn the oven off and leave the Pavlova to cool all night in the oven.

Remove from the oven and cool.

To serve carefully, remove the meringue from the paper and place it in the centre of a large serving plate.

By this time, the cream will have thickened slightly, and you will be able to slice a nice wedge.

Dust with icing sugar and serve with the rest of the sauce spooned over.