Eton Mess with Rosewater Cream

Preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper.

In a clean, dry bowl, beat the egg whites with an electric mixer until stiff peaks form.

Gradually add the sugar, one tablespoon at a time, beating well after each addition, until the meringue is glossy and smooth.

Spoon or pipe the meringue onto the prepared baking sheet in small mounds. Alternatively, create one large meringue.

Bake for 1-1.5 hours, or until the meringues are dry and crisp. Turn off the oven and let the meringues cool completely inside with the door slightly ajar.

While the meringues are cooling, whip the heavy cream in a chilled bowl with an electric mixer until soft peaks form.

Gently fold in the rosewater into the whipped cream.

Once the meringues are cool, lightly crush them into smaller pieces. (If you baked one large meringue, break it into pieces.)

In individual serving dishes or glasses, layer crushed meringue, rosewater cream, and mixed berries. Repeat layers.

Serve immediately.