1

Preheat the oven to 150°C, fan 130°C, gas mark 2. In a very clean, grease-free bowl, whisk the egg whites and cream of tartar until stiff peaks form. Continue to whisk, gradually adding the sugar one spoonful at a time to make a really thick, glossy meringue.

2

Line a baking tray with baking paper and tip the meringue onto the tray in a rectangle about 22cm x 17cm. Using the back of a wet spoon, level the top of the pavlova, leaving it slightly higher at the edges to make a rim. Scatter the pistachios over and put into the oven. Immediately reduce the oven temperature to 140°C, fan 120°C, gas mark 1 and cook for 1 hour 30 minutes or until dry on the outside. Turn off the oven and leave to go cold.

3

To serve, remove the meringue from the baking paper and put on a serving plate. Mix the rosewater into the Greek yogurt and spread over the middle of the meringue. Top with the strawberries and serve immediately.