Raspberry and rose meringue stack

Ingredients

• 4 medium egg whites
• 200 g caster sugar
• 1 tsp. cornflour
• 500 mL double cream
• 1 tbsp. icing sugar
• 1/2 tsp. rosewater, we used East End
• 250 g raspberries
• 2 tbsp. freeze-dried raspberries
• rose petals

Instructions

1. Preheat oven to 140°C (120°C fan) mark 1. Line 2 large baking sheets with baking parchment. Draw three 15 x 25cm rectangles on to the parchment. Flip the parchment so the ink is underneath.
2. For the meringue, using a freestanding mixer or a handheld electric whisk and a large bowl, beat the egg whites until they hold stiff peaks. Gradually beat in the sugar and continue to beat until the meringue is thick and glossy. Add the cornflour and beat again briefly to combine.
3. Secure the baking parchment on to the baking sheets with a few small smears of meringue. Spoon ⅓ of the meringue on to each rectangle and smooth to level within the template (they need to be fairly flat). Bake for 1hr 30min, or until crisp. Turn off the oven and leave the meringues inside to cool for 1hr, then remove and leave to cool completely at room temperature.
4. For the filling, using a freestanding mixer or a handheld electric whisk and a large bowl, beat the cream and icing sugar until the mixture just holds soft peaks. Add the rosewater, 200g fresh raspberries and most of the freeze-dried raspberries. Fold in using a large metal spoon.
5. To assemble, place a meringue rectangle on to a serving plate or board. Spread over 1/3 of the filling. Continue layering with remaining meringue rectangles and filling, finishing with raspberry cream. Scatter over the remaining fresh and freeze-dried raspberries. Decorate with rose petals, if using. Serve.