• 8 shop-bought meringue nests
  • 600ml pot double cream
  • 2-4 tbsp rosewater, or to taste (it varies in strength so taste as you go)
  • 500g strawberries, hulled and quartered
  • rose petals (from the garden, not the florist), to serve (optional)


  • STEP 1

    In a large bowl, break up the meringues into bite-size pieces.

  • STEP 2

    Whip the cream until it holds its shape, but take care not to over-beat, then whisk in the rose water.

  • STEP 3

    Just before serving, fold the crushed meringue and cream together. Stir through the strawberries, leaving a few to garnish. Alternatively, make layers of meringue mixture and strawberries in a tall glass bowl or in individual tall wine or dessert glasses. Finish with rose petals scattered on top, if you like.

Goes well with


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