I made the meringue according to the original specifications, but added a teaspoon of vanilla as well as the half teaspoon of rosewater. It rounded out the flavour. I macerated the berries and passionfruit for four hours and strained and boiled the resulting juices for 10 minutes with an extra tablespoon of sugar and another quarter of a teaspoon of rosewater to make a syrup, which I drizzled over the top. It was stunning! I gave it to my mother in law as her birthday treat.
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