Raspberry, pomegranate & rose Eton mess

• raspberries↗200g g
• rosewater1 tsp tsp
• double cream↗400ml ml
• icing sugar↗2 tbsp tbsp
• pomegranate molasses↗1 tbsp tbsp
• meringue3

  nests, crushed

• pomegranate↗70g g

  seeds

• dried rose petals

Step-by-step instructions

1. 1

   Blitz most of the raspberries with the rosewater until smooth. Whisk the double cream and icing sugar to soft peaks. Fold through the puréed raspberries and pomegranate molasses. Layer the raspberry cream into dessert glasses with the crushed meringue nests and the remaining raspberries. Sprinkle over the pomegranate seeds along with some dried rose petals, if you like.