Method

• 1.
  To make the labneh, line a fine sieve with a large square of muslin or a clean Chux cloth. Set over a bowl and add yoghurt. Fold up edges to cover, then chill overnight to drain. The next day, discard liquid and transfer labneh to a stand mixer fitted with the whisk attachment. Add brown sugar and vanilla, and whisk until well combined. Chill until needed.
• 2.
  Preheat oven to 150°C and line a baking tray with baking paper.
• 3.
  In the cleaned stand mixer fitted with the whisk attachment, whisk eggwhites to soft peaks. With the motor running, slowly add caster sugar, whisking until dissolved. Gently fold through cornflour and vinegar.
• 4.
  Spoon onto prepared tray and shape into a 28cm-long rectangle. Place in oven and reduce oven to 100°C. Bake for 1 hour 15 minutes or until dry to the touch. Turn off oven and leave pavlova in oven with the door ajar until completely cooled. Combine pomegranate molasses and 1 tsp hot water in a bowl.
• 5.
  Carefully top pavlova with spoonfuls of labneh and gently spread over top. Drizzle with pomegranate molasses mixture, then scatter with pomegranate seeds. Toss strawberries and rosewater together in a bowl, then scatter over pavlova. Scatter with rose petals, if using.