Rose Petal Eton Mess

Roses and rosewater are a lovely combination with red fruits and bring out the summery flavours in this fab pudding!
Serves: 6
  • 2 (pink) roses, perfumed if possible
  • 1tbsp rosewater
  • juice of 2 lemons
  • 3tbsp icing sugar
  • 200g Carnation Condensed Milk Light
  • few drops of vanilla extract
  • 300ml carton whipping cream, lightly whipped
  • 400g English strawberries, hulled and cut into quarters
  • 6 small meringues or meringue
  • nests, crushed, but not too small
  • Very easy

    A guide to our ratings

    • Ridiculously easy!
    • Very easy
    • Easy
  • Prep time
    25 mins PT25M

    Cook time
    1 hr PT60M

Each serving typically contains

  • Energy 1763kJ 421kcal 21%
  • Fat 20.1g 29%
  • Saturates 12.5g 63%
  • Sugars 53.8g 60%
  • Salt 0.21g 4%

of an adult's Reference Intake (RI)*
Energy per 100g: 946kJ/226kcal
*Reference Intake of an average adult (8400kJ/2000kcal).
Portions should be adjusted for children of different ages.

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Here's how easy it is...
  1. Pick the rose petals from the stalks. Roughly chop, place in a small bowl with the rosewater, lemon juice and icing sugar, and leave for 1 hour, stirring occasionally. Using a hand blender, whizz the mixture to a loose purée, leaving small pieces of rose petal visible.
  2. In a large bowl, fold together the condensed milk, vanilla extract and whipping cream, then gently fold in the strawberries.
  3. Place a layer of crushed meringue in the bottom of a large glass bowl or in six individual glasses. Spoon over a little of the strawberry cream mixture, followed by a little rose petal purée. Repeat the layers, finishing with crushed meringues.

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