Mango shrikhand

Strain the yogurt by resting a large sieve over a bowl and lining with muslin or cheese cloth. Tip the yogurt into the lined sieve, pull up the sides and squeeze out as much water as you can.

Put back in the sieve, ensuring the muslin is encasing it completely, then put a heavy weight on top and leave for 4-5 hours in the fridge to let all the water drip out, leaving you with thick (almost solid) strained curd.

Next make the rose meringue base. Draw a 23cm circle onto some baking paper, then turn the paper upside-down on a baking sheet. Heat the oven to 140C/fan 120C/gas 2.

Clean the bowl of a stand mixer with just-boiled water, and then wipe the inside with some kitchen paper dipped in the white wine vinegar. Put the egg whites and cream of tartar in the bowl, then whisk for 3-4 minutes at a medium speed or until soft peaks form. In a separate bowl, whisk together the caster sugar, cornflour and cardamom. With the eggs still whisking, add 1 tbsp at a time of the dry ingredients, adding the next once fully incorporated, and increasing the speed a little after each spoonful.

Finally add the rose water and pink food colouring (if using) until a pastel blush colour forms, then increase the speed to high and whisk for 1-2 minutes until very stiff peaks. Use a small dab of the meringue mixture in each corner of the baking sheet to keep the baking paper in place.

Carefully form the meringue into a high-sided circle onto the paper using a spatula – avoid any big bubbles. Use the spatula to make a well in the middle, pushing the mixture to the sides (this will hold the mango cream). For an elegant finish, use a palette knife around the rim of the meringue, sliding it upwards with a flick, creating indented lines around the circumference as you go. Reduce the oven to 120C/fan 100C/gas 1 and bake the pavlova for 3 hours to 3 hours 30 minutes or until dry. Turn off the oven, open the door and allow the meringue to cool completely in the oven.

Tip the mango pulp into a small pan, then add ¼ tsp of fine sea salt. Bring to a gentle simmer, stirring continuously for 20 minutes to stop it from catching, until it has reduced by half. Remove from the heat and let it cool completely. Whisk the lemon zest into the cooled mango pulp, then add the strained yogurt, whisking very thoroughly until there are no lumps and it is a smooth consistency.

Whip the double cream, icing sugar and vanilla until just holding its shape, then gently fold through the mango-yogurt mixture, being careful not to deflate the cream. Top the meringue base with the mango-cream and garnish with slivers of fresh mango, toasted almonds, and some drizzles of mango pulp dripping down the meringue.