Pistachio and rose petal pavlova wreath recipe Recipe - Better Homes & Gardens Australia

Ingredients

• 6 free-range egg whites
• 1 tsp cream of tartar
• 1 1⁄2 cups caster sugar
• 1 Tbsp corn our
• 1 tsp white vinegar
• 2 Tbsp slivered pistachios, finely chopped, plus extra, to garnish
• 1 Tbsp dried rose petals, plus extra, to garnish
• 1 cup frozen raspberries, thawed
• 2 Tbsp icing sugar mixture
• 500ml thickened cream
• 2 tsp vanilla bean extract
• 125g fresh raspberries
• 250g strawberries, quartered