Meringue roulade with rose & morello cherries

Serves eight

For the rose petals

• 4 large egg whites
• 250g caster sugar
• 2 tsp vanilla essence
• 1 tsp white-wine vinegar
• 1 tsp cornflour
• 400g double cream
• 100g sour cream
• 1 tbsp icing sugar
• 1.5 tbsp rose water
• 200g jarred morello cherries

• 40 pesticide-free red rose petals
• 1 egg white
• 70g caster sugar

Step 1
Start with the rose petals.

Step 2
Set the oven to very low, about 70C.

Step 3
Use one hand to dip the petals gently in the egg white, shake off any excess, then use your other hand to scatter them with sugar.

Step 4
Lay the petals on an oven tray lined with greaseproof paper and put in the oven for 30-45 minutes, until crisp, then remove.

Step 5
Some leaves will probably stick to the tray, so scrape them off gently as best you can.

Step 6
Don't worry if some tear - they will still be useful.

Step 7
Turn up the oven to 200C/400F/ gas mark 6.

Step 8
Line the base and sides of a swiss roll tin (33cm x 24cm) with a sheet of greaseproof paper that comes about 1cm above the sides.

Step 9
In a large, clean bowl, whisk the egg whites with an electric mixer until they begin to firm up.

Step 10
Add the caster sugar in a slow stream, whisking, until you get a firm, glossy meringue.

Step 11
Use a large, metal spoon to fold in a teaspoon of vanilla essence, the vinegar and cornflour.

Step 12
Spread inside the lined tin and level with a palette knife.

Step 13
Pop into the oven and lower the heat to 160C/325F/gas mark 3.

Step 14
Bake for 30 minutes, until a crust forms and the meringue is cooked through (it will be soft, mind).

Step 15
Remove and leave to cool in the tin.

Step 16
Tip the meringue out of the tin and on to a piece of greaseproof paper.

Step 17
Carefully peel off the paper from the base.

Step 18
Place the creams in a mixing bowl, along with a tablespoon of icing sugar, the rose water and another teaspoon of vanilla.

Step 19
Whisk until the cream just holds its shape.

Step 20
Spread most of the cream mix over the original bottom side of the meringue, leaving a thin border around the edge and reserving a few tablespoons.

Step 21
Scatter cherries all over the cream.

Step 22
Use the paper to assist you in rolling up the meringue, along its long edge, into a perfect log shape.

Step 23
Carefully transfer to a serving dish.

Step 24
Use the reserved cream to create a rough, wavy strip along the top of the log, then chill for at least 30 minutes.

Step 25
When ready to serve, dust the log with icing sugar and scatter the dried rose petals over the strip of cream.