Clodagh McKenna served up a delicious raspberry and rosa water pavlova on Sunday Brunch.

The ingredients are: 9 egg whites, 500g caster sugar, 2 tsps cornstarch, 1 tsp white wine vinegar and 1 tbsp rosewater.

For the filling: 500ml whipping cream, 1 tbsp icing sugar, 1 tbsp rosewater and 200g fresh raspberries.

See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.