Ingredients
Sugared rose petals
Method
1.Preheat oven to 120°C/250°F. Line two oven trays with baking paper. Draw a 20cm (8-inch) circle on each piece of paper and invert the paper, marked-side down, onto trays. Lightly grease paper; dust with a little cornflour, shaking away excess.
2.Combine two of the egg whites and ½ cup of the caster sugar in a small bowl. Beat on high with an electric mixer for 6 minutes or until thick and glossy. Fold in 1 teaspoon of the extra cornflour and ½ teaspoon of the rosewater.
3.Divide mixture between the two trays, spreading inside the circles. Bake for 1 hour or until firm, dry to the touch and crisp. Cool in oven with door ajar.
4.Repeat Steps 2 and 3 twice more with the remaining egg whites, caster sugar, cornflour and rosewater, to make six meringue discs.
5.Meanwhile, to make sugared rose petals; using an artist’s paintbrush, paint petals, one at a time, with egg white, then sprinkle with sugar. Place sugared rose petals on a wire rack to dry.
6.Beat cream, sifted icing sugar and extra rosewater in a medium bowl with an electric mixer until firm peaks form.
7.Peel away paper from meringues. Place one meringue disc on a serving plate. Spread with a layer of cream and sliced strawberries. Repeat with remaining meringue discs, cream and strawberries. Serve topped with raspberries and sugared rose petals.
Recipe is not suitable to freeze or microwave. If it is not too humid, meringue discs can be made three days ahead; store in airtight containers in a cool, dark place. Assemble the cake close to serving. Use unsprayed roses that are pesticide and herbicide free.
Note
