250 gm seedless watermelon, thinly sliced

60 ml ( cup) rosewater
4 tbsp caster sugar
40 gm almond meal
500 gm strawberries (about 2 punnets), halved
10 seedless red grapes, halved
1 tbsp slivered pistachios (see note)
1 tbsp dried rose petals (see note)
Almond dacquoise
150 gm almonds, coarsely chopped
150 gm pure icing sugar, sieved
5 eggwhites
135 gm caster sugar
Rose-scented cream
300 ml thickened cream
30 gm caster sugar
2 tbsp rosewater
Preparation method
Serves 8
Prep time 45 mins, cook 15 mins (plus cooling, macerating, chilling)
For almond dacquoise, preheat oven to 200C. Process almonds in a food processor
until finely ground, then combine in a bowl with icing sugar. Whisk eggwhites in
an electric mixer until soft peaks form (3-4 minutes), then gradually add caste
r sugar and whisk until stiff peaks form (1-2 minutes). Gently fold through almo
nd mixture, spread on a 30cm x 40cm oven tray lined with baking paper and bake u
ntil golden (10-15 minutes). Set aside to cool on tray, then cut in half lengthw
ays.
Arrange watermelon slices in a single layer on a wire rack. Sprinkle with 20ml r
osewater, then scatter with 2 tbsp sugar. Stand to macerate (30 minutes), then p
at dry with absorbent paper.
Meanwhile, for rose-scented cream, whisk cream and sugar in an electric mixer un
til soft peaks form, gradually add rosewater and whisk until stiff peaks form (d
o not over-whisk).
Spread one-third of rose cream evenly over one half of dacquoise, scatter with h
alf the almond meal, then top with watermelon, trimming to fill any gaps. Scatte
r over remaining almond meal, spread over half remaining cream. Top with remaini
ng dacquoise, spread over remaining cream and refrigerate until firm (1-2 hours)
.
Combine strawberries, remaining rosewater and remaining sugar in a bowl, toss to
combine and set aside to macerate (15 minutes). Carefully arrange on top of cak
e, gently pushing into cream. Trim edges of cake, scatter over grapes, pistachio
s and petals, and serve.