Cardamom-pistachio pavlova with rose cream

Preheat oven to 150°C. Draw a 20cm circle on a sheet of baking paper. Place paper, pencil-side down, onto a greased oven tray. Combine sugars and cardamom in a bowl. Whisk egg whites in an electric mixer on medium speed until soft peaks form, then add sugar mixture, 1 tbsp at a time, whisking to dissolve between each addition (20-25 minutes). Increase speed to high; whisk until mixture is thick and glossy (5 minutes). Whisk in vinegar, then fold in cornflour and pistachio. Spoon and spread over marked circle on tray, then using the back of a spoon, flick the outside edges to form little peaks. Reduce oven to 120°C. Bake meringue until crisp (1¼-1½ hours). Turn off oven, prop door slightly ajar and leave to cool completely. Store meringue in an airtight container for up to 1 day.

For pomegranate-lime berries, combine ingredients except raspberries in a bowl. Set aside to macerate, stirring occasionally, for 15 minutes. Gently stir in raspberries to coat.

Meanwhile, for rosewater cream, whisk the ingredients in an electric mixer until medium peaks form.

To assemble, place meringue on a serving plate, top with rosewater cream and decorate with watermelon, half the pomegranate-lime berries, extra pistachio and mint. Drizzle with a little macerating syrup. Serve with remaining pomegranate-lime berries on the side.