When using dairy, no other products match the versatile qualities of French cream. Here pastry chef Aaliya Randeree shares a recipe using the staple ingredient

FOR THE PAVLOVA

Yield – 20 pcs (20g each)

120g egg whites

250g sugar

1 tsp white wine vinegar

1 tsp corn flour

1 tsp vanilla

100g walnuts, chopped

100g dark chocolate, melted

Maldon salt

• Preheat the oven to 120° C.
• Whisk egg whites in an electric mixer fitted with a whisk attachment until it forms a stiff peak, add the sugar one tablespoon at a time until the meringue is stiff and glossy.
• Whisk in vinegar, corn flour and vanilla.
• Fold in half of the chopped walnut then swirl in the 3⁄4 melted chocolate.
• Weigh 20g of meringue onto baking paper then shape each one into circles creating a crater by making the sides a little higher than the middle. Sprinkle with walnuts and maldon salt then drizzle chocolate.
• Bake at 120° C for 40-60 mins. Turn the tray after the first 30 min. Turn off the oven and allow to cool completely.

DARK CHOCOLATE GANACHE

140g (70%) chocolate

150g cream

50g butter

• Melt over Bain Marie, mix till well combined.

ROSE WHITE CHOCOLATE CRUMBLE

150g caster sugar

40g water

105g white chocolate

10g rose water

Pink food colouring

• Boil water and sugar until just about to turn brown. Whisk in white chocolate, rose water and red food coloring.

ROSE AND HONEY CREAM

400g cream

125g Mascarpone

15g dried roses

25g honey

1 tsp rose water

• Heat cream, dried roses, honey and rose water till 50° C.
• Allow to cool complete, ideally chill over night (this allows for better infusion) and then strain. Whisk cream and mascarpone.

TO ASSEMBLE

• Slightly melt the ganache. Using a teaspoon create lines on your plate. Place a pavlova on the plate and fill it with the whipped Rose and Honey Cream and sliced strawberries.
• Pipe some of the cream onto the plate as well.
• Garnish with Rose White Chocolate Crumble, Walnuts and dried Roses.