Jersey Strawberry and Rosewater Eton Mess

Preheat oven to 100°C (212°F). Line a baking sheet with parchment paper.

In a clean, dry bowl, whisk egg whites until stiff peaks form.

Gradually add caster sugar, one tablespoon at a time, whisking continuously until the meringue is glossy and stiff.

Gently fold in the rosewater.

Spoon or pipe the meringue onto the prepared baking sheet in various sizes and shapes.

Bake for 60 minutes, or until the meringues are dry and crisp on the outside. Turn off the oven and let the meringues cool completely inside the oven with the door slightly ajar. This will prevent cracking.

While the meringues are cooling, prepare the strawberries. Gently wash and hull the strawberries. Cut larger ones into quarters, smaller ones into halves.

Whip the Jersey double cream until soft peaks form. Be careful not to overwhip.

To assemble the Eton Mess, lightly crush some of the meringues into smaller pieces. Leave some larger pieces intact for texture.

In individual glasses or a large serving bowl, layer the crushed and whole meringues, whipped cream, and strawberries.

Repeat layers until all ingredients are used. Dust strawberries with icing sugar if desired.

Serve immediately for best texture.