PAVLOVA WITH PISTACHIOS AND TURKISH DELIGHT

Preheat the oven to 120C/Gas ½ ; line a large baking tray with baking paper and draw around a 26cm circle then draw a second smaller 20cm circle inside and turn the paper upside down

Whisk the egg whites until they form stiff peaks; gradually add the caster sugar a spoonful at a time and continue whisking for about 3-4 minutes until the meringue is smooth and shiny; set aside 200g of the Turkish delight to use for the topping; dice the remainder and fold into the meringue mixture with 75g of the chopped pistachios

Arrange spoonfuls of meringue between the two circles on the paper to make a wreath shape; lightly flatten the top using the back of a wet dessertspoon; bake the meringue in the oven for 1 hour 30 minutes; turn the oven off and leave overnight or for at least 3 hours to dry out

When ready to serve, place the meringue on a serving platter; reserve a few strawberries for the top and pile all the rest in the centre of the meringue; lightly whip the cream and add the rose water to taste; spoon the cream over the meringue; cut the reserved Turkish delight into chunks and arrange on top of the cream together with the dried cranberries, the remaining chopped pistachios, reserved strawberries and mint leaves; chill and serve within 2 hours