Strawberry rose Eton mess
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Strawberry rose Eton mess

By Celia Brooks Brown

You’ll be amazed at how well rosewater complements garden berries in this glamorous summer treat

  • Prep:15 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 443
  • fat 40g
  • saturates 23g
  • carbs 19g
  • sugars 19g
  • fibre 1g
  • protein 2g
  • salt 0.09g

Ingredients

  • 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)

Method

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

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

  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.

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