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In a large bowl, break up the meringues into bite-size pieces.
Whip the cream until it holds its shape, but take care not to over-beat, then whisk in the rose water.
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.