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
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.