Shortbread recipe
Bake these classic shortbread biscuits to wow a crowd. You only need four ingredients, but you can mix it up with lemon or orange zest, or try adding chopped pistachios
Strawberry rose Eton mess
Serves 8
Easy
Prep:
You'll be amazed at how well rosewater complements garden berries in this glamorous summer treat
Skip to ingredients
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- 8 shop-bought meringuenests
- 600ml pot double cream
- 2-4 tbsp rosewateror to taste (it varies in strength so taste as you go)
- 500g strawberrieshulled and quartered
- rosepetals (from the garden, not the florist), to serve (optional)
Nutrition: per serving
- kcal443
- fat40g
- saturates23g
- carbs19g
- sugars19g
- fibre1g
- protein2g
- salt0.09glow
Method
step 1
In a large bowl, break up the meringues into bite-size pieces.
step 2
Whip the cream until it holds its shape, but take care not to over-beat, then whisk in the rose water.
step 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.
