Raspberry, pomegranate & rose Eton mess
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Raspberry, pomegranate & rose Eton mess

By Esther Clark

Whip up a speedy, no-cook summer dessert with this twist on an Eton mess, with rosewater, pomegranate and raspberry. Top with dried rose petals for the wow factor

  • Prep:15 mins
    No cook
  • Easy

Nutrition per serving

  • kcal 415
  • fat 36g
  • saturates 22g
  • carbs 18g
  • sugars 18g
  • fibre 3g
  • protein 3g
  • salt 0.1g

Ingredients

  • 200g raspberries
  • 1 tsp rosewater
  • 400ml double cream
  • 2 tbsp icing sugar
  • 1 tbsp pomegranate molasses
  • 3 meringue nests, crushed
  • 70g pomegranate seeds
  • dried rose petals

Method

  1. Blitz most of the raspberries with the rosewater until smooth. Whisk the double cream and icing sugar to soft peaks. Fold through the puréed raspberries and pomegranate molasses. Layer the raspberry cream into dessert glasses with the crushed meringue nests and the remaining raspberries. Sprinkle over the pomegranate seeds along with some dried rose petals, if you like.

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