Ingredients – serves 8

For the meringue wreath:

• 3 egg whites
• 75 g sugar
• 50 g icing sugar
• 1 teaspoon cornflour
• 1 teaspoon white wine vinegar
• ¼ teaspoon almond extract

For the rosewater cream:

• 300 ml whipping cream
• 3 tablespoons icing sugar
• 1 teaspoon rosewater

For the topping:

• 3 figs
• 12 blanched almonds
• 4 dried pink rosebuds
• 1 tablespoon honey

Method

Make the meringue wreath:

• Whisk the egg whites in a large bowl to stiff peaks.
• Tip in the sugar and carry on whisking until you have a thick, glossy mixture.  Sift in the icing sugar and fold into the mixture.
• Combine the cornflour, vinegar and almond extract and mix into the egg whites.
• Heat the oven to 150C/130C fan/gas 2 and line a baking sheet with baking parchment.
• Dollop big spoonfuls of the mixture into the middle of the baking parchment to form a circle.
• Bake for 1,5 hours. Turn off the oven and leave the meringue inside for 30 minutes to cool.
• Remove from the oven, put on a wire rack and leave to cool.

Make the rosewater cream:

• Whisk the whipping cream to soft peaks.
• Mix in the icing sugar and rosewater.
• Spoon the cream on the meringue wreath.

Assemble the pavlova:

• Quarter the figs lengthwise and place them on the cream.
• Roughly chop the almonds and scatter over the wreath.
• Pick the leaves from the rosebuds and sprinkle over the pavlova to decorate.
• Drizzle with the honey and serve.