Triple-tier Persian pavlova

For the rhubarb curd, put the rhubarb in a pan with sugar and water and bring to a boil, cover and simmer for 8 mins until tender. Take off the heat, allow to cool slightly and purée with a handheld blender.

In a large bowl, whisk eggs with cornflour and caster sugar. Slowly pour in the rhubarb purée and 2-3 drops of pink food colouring (optional). Transfer to a pan, put in a low heat and add the unsalted butter and stir for 10-12 mins until the mixture thickens. Don't let it boil as this will scramble the eggs. Pour into a bowl, allow to cool, then chill in the fridge.

To make the meringues, preheat the oven to 120C/100C Fan. Take 3 pieces of baking paper and using a 20cm round plate as a guide, mark a pencil circle - it should be visible when you turn the paper over. Arrange each piece, pencil-side down on a separate baking sheet.

Put the large egg whites in a clean, dry bowl and beat with an electric hand-whisk until the eggs are white, thick and stiff peaks form. Keep whisking, on a high speed, and add caster sugar, 1tbsp at a time, until the peaks look glossy. Finally, whisk in 2tsp of cornflour, rose water and white wine vinegar.

Divide the meringue mix between the 3 baking sheets, spreading it evenly inside the circles. Bake all 3 for 1hr 30 mins or until the paper is easy to pull away from the meringues. Turn off the heat and allow to cool in the oven.

In a large bowl, whisk whipping cream into soft peaks. To assemble, put a meringue on a serving plate, spread half the cream on it, drizzle with some rhubarb curd and sprinkle on the pistachios. Add the second meringue, then more cream, curd and pistachios. Top with the final meringue and garnish with pistachios, rose petals, figs and a mint sprig. Serve immediately.