I use double cream as once whipped it seems to be able to take more liquids such as the rose water and raspberry liqueur. You can swap the raspberries and Chambord for strawberries and strawberry liqueur if you prefer, I've also made this in winter using tinned mangoes and the mango syrup from the can and it was absolutely divine.
- 2 large meringue bases
- 1 punnet raspberries
- 600ml double cream
- 3 tsp rose water
- 2 tsp Chambord raspberry liqueur
- few drops natural red food colouring
- 2 tblsp icing sugar
- 150g crushed pistachios
- few edible flowers such as rose petals and phlox to decorate
In a large bowl combine your double cream, Chambord, icing sugar and food colouring and whisk until you have medium-firm peaks. Spoon half of your cream mix onto one of the meringue bases and scatter some raspberries over. Turn the second meringue base upside down so the flat base faces up and place on top of the raspberries. Cover with the rest of the cream and raspberries and scatter over your pistachios and flower petals.