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Cream, raspberries and meringue folded together for one super scrumptious dessert.
Servings 4
Calories 461 kcal
Prep Time1 hr
Total Time1 hr

Ingredients
 

  • 2 rose buds, perfumed if possible
  • 1 tsp rosewater
  • juice of 2 lemons
  • 3 tbsp icing sugar
  • 225 g ) fresh or frozen raspberries., defrosted
  • 2 large meringues, crushed but not too small
  • 200 g Carnation Condensed Milk Light, or 170g tube
  • few drops vanilla extract
  • 300 ml carton whipping cream, softly whipped

Instructions
 

  • 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 petals 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, do not overbeat, 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.
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Nutrition Facts
Rose and Raspberry Meringue Mess
Amount per Serving
Calories
461
% Daily Value*
Fat
 
30
g
46
%
Saturated Fat
 
19
g
119
%
Cholesterol
 
109
mg
36
%
Sodium
 
79
mg
3
%
Potassium
 
142
mg
4
%
Carbohydrates
 
44
g
15
%
Fiber
 
4
g
17
%
Sugar
 
37
g
41
%
Protein
 
6
g
12
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Carnation, Dessert, Egg, Heavy Cream
Cuisine French, Summer
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