Berry and rose meringue cake
Method: spread meringue dish with a layer of cream and sliced strawberries. Repeat with remaining ingredients. Serve topped with raspberries and sugared rose petals.
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Ingredients
- cornflour (cornstarch), for dusting
- 6 egg whites
- 1 1/2 cup (330g) caster (superfine) sugar
- 3 teaspoons cornflour (cornstarch), extra
- 1 1/2 teaspoon rosewater
- 600 millilitres thickened (heavy) cream
- 1/4 cup (40g) icing (confectioners’) sugar
- 2 teaspoons rosewater, extra
- 500 grams (1 pound) strawberries, hulled, sliced thinly
- 125 grams (4 ounces) raspberries
- Sugared rose petals
- 1 unsprayed rose, petals separated (see tips)
- 1 egg white, beaten lightly
- 1 1/2 cup (330g) white (granulated) sugar
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