Method

• 1.
  To make the roasted strawberries, preheat oven to 220°C/200°C fan-forced. Place strawberries, caster sugar and lemon juice in a large baking dish. Toss to combine, then evenly spread over base. Roast for 25-30 minutes, stirring halfway through, until strawberries are soft and starting to caramelise. Set aside at room temperature to cool completely before stirring through the rosewater. Place in an airtight container and chill until needed.
• 2.
  For the meringues, reduce oven to 130°C/110°C fan-forced, and line 2 large baking trays with baking paper. Place the egg whites in a stand mixer fitted with the whisk attachment and whisk on medium speed until soft peaks form. Add the caster sugar, 1 tbs at a time, beating well between each addition. Follow with the sifted icing sugar, also 1 tbs at a time, whisking until all sugar has dissolved and the meringue holds firm peaks. Gently stir in rosewater.
• 3.
  Spoon 12 equal portions of meringue into 6cm-wide mounds on the prepared trays, leaving a little room between each mound for spreading. Use the back of a spoon to make a small indent in the centre of each mound to hold the cream.
• 4.
  Place both trays in the oven and immediately reduce oven temperature to 100°C/80°C fan-forced. Bake for 1 hour 30 minutes to 2 hours (1 hour 30 minutes if you like a chewy meringue, 2 hours if you favour a crisp one). Turn off the oven and allow meringues to cool completely with the door slightly ajar (about 4 hours, or overnight).
• 5.
  When ready to serve. Make the yoghurt cream. Place the cream, yoghurt, vanilla and sugar in a stand mixer fitted with the whisk attachment and whisk on medium-high speed until soft peaks form.
• 6.
  To serve, top each meringue with a generous dollop of yoghurt cream and then a spoonful of roasted strawberries. Sprinkle over some edible flower petals, if using, and serve immediately.