Method

• 1.
  Preheat oven to 160°C. Grease 2 baking trays. Draw a 15cm-diameter circle on 2 sheets of baking paper, flip so the outline is on the underside. Use to line baking trays.
• 2.
  To make the pavlova, place egg whites and cream of tartar in a stand mixer with the whisk attachment and whisk to soft peaks. With the motor running, add 1 tbs sugar every 30 seconds and continue whisking until well incorporated. Whisk for a further 8-10 minutes until the mixture is thick and glossy and sugar has dissolved.

• 3.
  Add the cornflour and whisk until combined, then whisk in the white vinegar. Divide meringue evenly between the 2 prepared trays. Using a palette knife, smooth the sides and the top of the pavlova, using the drawn circles as a guide. Place pavlovas in the oven.
• 4.
  Reduce oven temperature to 100°C.
• 5.
  Bake pavlovas for 2 hours, swapping trays around halfway through the cooking time. Turn off the oven and let cool in the oven for at least for 4 hours or overnight until cooled completely.
• 6.
  For the rosewater cream, whisk cream, icing sugar and vanilla to soft peaks. Add rosewater and whisk to stiff peaks, then divide into 2 portions. Using a spatula fold raspberries through 1 portion.
• 7.
  Meanwhile, for the rosé syrup, place sugar and rosé in a small saucepan over medium-high heat and stir to dissolve sugar. Bring to the boil and cook for 8-10 minutes until slightly reduced. Cool, then stir in rosewater to taste. Allow to completely cool then add a few drops of pink food colouring, if using.
• 8.
  Just before serving, make the sherbet. Combine ingredients in a bowl and keep in an airtight container until ready to serve.
• 9.
  To assemble, place 1 pavlova on a serving platter. Top with raspberry cream and sandwich with second pavlova. Top with remaining vanilla cream, and scatter with Turkish delight, rose petals and pistachio. Drizzle with syrup and serve with the sherbet.