|Caster sugar||7 1⁄2 Ounce (225 Grams)|
|Double cream||1⁄2 Pint (300 Milliliter)|
|Icing sugar||1 Tablespoon|
|Rose water||2 Tablespoon|
|Rose||8 Small (Pink One)|
|Pink sugar crystals||2 Tablespoon (Brought / Homemade)|
1. Line 2 baking sheets with baking parchment. To make the meringue, whisk the egg whites in a thoroughly cleaned bowl until stiff. Add the sugar, a tablespoonful at a time, whisking well after each addition until the meringue is stiff and glossy.
2. Spread a thin 20 cm (8 inch) circle of meringue on one baking sheet for the base of the cake. Use 2 dessertspoons to place spoonfuls of meringue on baking sheets, spacing them about 3 cm (1 1/4 inches) apart. (Makes about 28 meringues.) Bake in a preheated oven, 120°C (250°F), Gas Mark 1/2, for about 1 1/4 hours until the meringues are crisp, swapping the baking sheets round halfway through cooking. Leave to cool.
3. Mix the cream with the icing sugar and enough rosewater to taste, whipping them together until the mixture is only just holding its shape.
4. Arrange meringues on the serving plate, forming a circle about 20 cm (8 inches) across. Fill in the centre with 2-3 more meringues. Spoon over a little of the cream, then add another layer of meringues. Repeat the layering, building up the meringue into a cone shape and finishing with a single meringue on top.
5. Pull the petals from half the roses and scatter them over the cake. Tuck the whole roses around the base of the meringues. Just before serving, dust generously with the pink sugar.