***Meringue nests***

Line two baking trays with greaseproof paper and draw 6 circles on each sheet of paper that are 7.5cm in diameter.

Put the egg whites in the bowl of a food mixer and whisk until they begin to foam.

Add half the caster sugar and whisk to form soft peaks.

Continue to whisk and add the remaining sugar a little at a time, whisk to form a stiff meringue, then gently stir through the rose extract.

Fold in the icing sugar and then place the meringue in a piping bag fitted with a star nozzle and pipe nests onto a prepared baking tray, or use a spoon to heap mounds of meringue into the circles and create a dip with the spoon so that they have a nest appearance.

Bake in a pre-heated oven at 90C Fan for 2 hours.

***Raspberry Puree***

Put the raspberries and caster sugar in a saucepan and heat until the raspberries break down. Strain the raspberries through a sieve to remove the seeds and keep the puree, then add the chambord and stir it into the puree.

***Creme Diplomat***

Place the gelatine in a bowl of cold water and leave to soak.

Bring the milk, vanilla pod and seeds or extract to a boil in a saucepan over a medium heat.

Remove from the heat and let infuse for 10 minutes.

Meanwhile combine the sugar and flour in a medium bowl. Add the egg yolks.

Whisk just until the sugar is combined, do not let it get too pale.

Whisk a third of the milk into the egg mixture to loosen it.

Whisk in the remaining milk and return the mixture to the saucepan, straining it through a fine sieve and cook over a medium heat, whisking constantly.

As soon as the pastry cream begins to thicken, remove it from the heat and stir until thickened. squeeze the water out of the gelatine and stir it into the creme patissiere until dissolved, then stir in the raspberry puree until thoroughly mixed.

Scrape the pastry cream into a bowl and cover with a layer of clingfilm, pressing it down so it touches the surface of the cream. This will stop a skin forming. Allow to chill completely.

Whip the double cream until it is semi-whipped and then fold it into the creme patissiere, place the cream in the fridge for an hour to firm up.

When the meringues are cooked, allow them to cool and then pipe or spoon the creme into the meringue nests. Decorate with rose petals and dust freeze-dried raspberry powder over the meringues.

Once you've filled the meringues they need to be eaten immediately, as the meringue will begin to dissolve. Alternatively store the nests in an airtight container so you can fill them at a later date.