Cherry, rose & pistachio ‘Eton mess'
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Method
1
In a medium bowl, use a balloon whisk to whip the cream until just thickened, but still pourable. In a large bowl, beat the yogurt with the icing sugar and rose water until smooth. Carefully fold the whipped cream into the yogurt mixture until just combined.
2
To assemble, break the meringues into rough chunks and fold through the cream mixture with the halved cherries and most of the pistachios. Divide between 4 bowls or glasses, then top with the remaining pistachios, reserved whole cherries and some rose petals, if liked.
