Summer fruit and rose pavlova

Method

1. Preheat the oven to 120°C/fan100°C/gas ½. Line a large baking sheet with baking paper and draw a 23cm circle in the centre.
2. Whisk the egg whites with a pinch of salt until they form stiff peaks, then gradually pour in the caster sugar – a little at a time – whisking constantly. Once all the sugar is added, whisk for a further 5 minutes until the mixture is glossy, then stir in the rosewater.
3. Spoon the meringue onto the baking paper, piling it up inside the circle, and make an indentation in the centre with the back of a spoon. Bake for 2 hours 30 minutes, then turn off the oven and leave the meringue inside until cold.
4. In a small pan, heat the extra caster sugar, lemon verbena and dessert wine until the sugar is melted. Add a couple of raspberries and crush them into the syrup to add colour. Pass through a sieve (discard the pulp), then allow to cool.
5. Whip the cream until it forms soft peaks, then beat in the icing sugar. Pile the cream into the centre of the meringue, then scatter over the blueberries, strawberries and remaining raspberries. Drizzle with the syrup, then serve.