Meringue Mix

1. Preheat the oven to 140°C/fan120°C/gas 1.
2. Split the Steenbergs vanilla pod in half lengthways and scrape out the seeds with a sharp knife.
3. In a large, grease-free mixing bowl, add the egg whites and vanilla seeds.
4. Whisk the egg whites and vanilla seeds to soft peaks.While continuously whisking, slowly add the caster sugar until you have a stiff, glossy meringue mixture.
5. Line a baking tray with baking paper. Using a metal spoon, place dollops of meringue on the baking paper making sure they are well spaced apart.
6. Bake for 1 1/2 hours then turn off the oven for at least 4 hours to cool slowly, then transfer to a wire rack.

Custard

1. 3 egg yolks, 300g Steenbergs organic Fairtrade lavender sugar, 2tbsp of cornflour in to a paste in a clean bowl.
2. Bring 1/2 pint cream to the simmer, not boiling.
3. Mix a little of the cream into the egg mixture and stir.
4. Return the egg/cream mixture to the remainder of the cream and stir over a gentle until it starts to thicken.
5. Cover to prevent a skin forming and leave to cool.

Raspberry coulis

1. Raspberries, 100g caster sugar. Blend together in a food processer pass liquid through a sieve if you don’t want raspberry seeds in the coulis

Rose cream

1. 100g Steenbergs organic Fairtrade Rose Sugar, 1/4 pint double cream.
2. Whisk double cream and Steenbergs Rose sugar together until stiff peaks form.

1. Layer the custard, coulis, cream, meringues and berries, top with a little more whipped cream.
2. Garnish with rose petals and a sprinkling of Steenbergs rose sugar.

CHEATS TIP - You can, of course use shop bought meringues!