Rose and Raspberry Meringue Mess
"Cream, raspberries and meringue folded together for one super scrumptious dessert… watch Phil make this on film…"
- Phil Vickery
- 1 hour
- Serves 4
Ingredients
- 2 roses, perfumed if possible
- 1tsp rosewater
- juice of 2 lemons
- 3tbsp icing sugar
- 225g (8oz) fresh or frozen raspberries, defrosted
- 2 large meringues, crushed but not too small
- Half a 405g can Carnation Condensed Milk Light or 170g tube
- Few drops vanilla extract
- 300ml carton whipping cream, softly whipped
Method
- Pick the rose petals from the stalks. Roughly chop the petals and place in a small bowl with the rosewater, lemon juice and icing sugar and leave for 1 hour, stirring occasionally.
- Using a hand blender whiz the mixture to a chunky puree, leaving small pieces of rose petal visible.
- Reserve a few raspberries for the top and slightly crush the rest in a large bowl. Add the crushed meringues and stir through gently. Drizzle half the can of condensed milk over the mixture. Carefully whip the vanilla into the cream, taking care not to over beat and then fold into the other ingredients.
- Layer the meringue mixture into 4 serving dishes with the rose petal sauce, ending with the reserved raspberries for the top.
Tips
This recipe works well with a mixture of berries… try blackberries, blueberries, strawberries and raspberries. Or for a tropical version try passion fruit, mango and papaya.
Combine condensed milk, vanilla and cream together to make a vanilla cream which is perfect to serve with all kinds of desserts and fresh fruits.
A typical serving contains
-
Calories
- 491
- 25%
-
Sugars
- 47.2g
- 52%
-
Fats
- 30.5g
- 44%
-
Saturates
- 19.0g
- 95%
-
Salt
- 0.2g
- 3%
of an adult's guideline daily amount*
* GDAs are guidelines. Personal requirements vary
depending on age, gender, weight and activity levels.