Step 1

Preheat oven to 180c. and line 2 baking sheets with greaseproof paper. Draw 2 x 8 inch circles on each sheet (use a cake tin as a stencil) and turn the sheets over, the circles should be visible.

Step 2

In a large mixing bowl, beat the egg whites until they turn frothy. Add the cream of tartar and keep beating until soft peaks are formed.

Step 3

Slowly pour in the sugar a tbsp at a time until stiff peaks are formed. Gently fold in the ground almonds.

Step 4

Spread the meringue mixture onto the baking sheets, following the drawn out templates so you are left with 4 circular meringue shapes.

Step 5

Bake them in the oven for 25 minutes, the outside of the meringue should look golden brown and crisp. Once baked, cool on baking sheets whilst you prepare the filling.

Step 6

To make the filling, melt the white chocolate (with a little bit of the cream, to emulsify) using a double boiler or microwave.

Step 7

Whip the rest of the double cream until stiff peaks are formed. Then gently fold in the white chocolate and rose water.

Step 8

To serve, carefully peel the meringues off the baking sheets and place one on your serving plate. Top with some of the cream mixture before placing the next one on top. Then more cream and so on until you have used all 4 meringue discs. Top with the remaining cream.

Step 9

To decorate, sprinkle the rose petals and chopped almonds on top. Refrigerate for at least an hour before serving to let the cream firm up, making it easier to slice.

Step 10

Enjoy!