Make the labneh by lining a fine sieve with muslin cloth

Set over a bowl and add the yoghurt

Fold up the edges to cover, then chill overnight or for 12 hours to drain

Preheat the oven to 150 degrees C and line a baking tray with baking paper

In a clean and dry electric beater, whisk the egg whites to soft peaks

With the motor running, add the caster sugar, table spoon by tablespoon, whisking until dissolved

Once the meringue is glossy, gently fold through the cornflour and vinegar

Spoon onto the prepared tray and shape into a 28cm long rectangle

Place in the oven and reduce the temperature to 100 degrees C

Bake for 75 minutes until dry to the touch

Switch the oven off and leave the pavlova in the oven with the door slightly ajar to cool down completely

Discard the liquid left over from the labneh and transfer to a stand mixer

Add the brown sugar and vanilla and whisk until combined and place in the fridge

Combine the molasses with the hot water

Place spoonfuls of the labneh over the pavlova and spread evenly

Drizzle with the molasses and scatter with the pomegranate seeds

Toss the strawberries with the rose water in a bowl and then scatter over the pavlova

Scatter with the rose petals and serve