For pavlova, preheat oven to 110C. Line a baking tray with greased foil. Place egg whites in a mixer and whisk on high. Add 250 grams castor sugar, one tablespoon at a time, until sugar has dissolved and the mixture forms stiff peaks.

Whisk in vinegar. Sift cornflour and icing sugar over whites. Fold through gently. Spoon onto foil to make a round shape. Bake for 1½ hours then turn off heat and allow to cool in oven.

For raspberry sauce, bring raspberries, water and remaining castor sugar to the boil in a saucepan. Stir to dissolve and simmer for five minutes. Strain and reserve, discarding seeds, allowing it to cool.

Whisk cream and rose water to firm peaks. Spoon on top of pavlova. Top with nuts, strawberries and drizzle with raspberry sauce.