Strawberry and rose mess


  • 160g mascarpone
  • 270g crème fraîche
  • 15g icing sugar, sifted
  • 1 ¼ tsp rose water 
  • 40g caster sugar
  • 2 tbsp pomegranate molasses  
  • 1 tsp sumac  
  • 200g strawberries, hulled and chopped into 2cm pieces
  • 60g meringues (shop-bought is fine), broken roughly into 2cm pieces
  • seeds of 1 medium pomegranate (100g)
  • 2 tsp dried rose petals (optional)
  • Strawberry sorbet
  • 40g caster sugar
  • 40g icing sugar
  • 30g liquid glucose
  • 200g strawberries, hulled and blitzed into a purée
Strawberry and rose mess
    Makes 12 fritters, to serve 4, or 24 smaller fritters, to serve 8 as a snack

This is Eton mess, NOPI-style. It’s both a wow of a pudding and – given that all the elements can be made in advance and just put together at the last minute – is also a very relaxing one to make and serve to friends. The dried rose petals look lovely sprinkled on top, but don’t worry if you can’t get hold of any: the advantage of having a pudding with the word ‘mess’ in its title is that there is very little pressure to perform on the presentation front. You’ll have a little bit of sorbet left over here, which can be saved for another day. You can also buy good-quality strawberry sorbet and save yourself much of the work.

  1. Place all the ingredients for the sorbet  in a small saucepan   with  60ml  of  water.  Warm  through   on a low heat, stirring so that the sugar and glucose dissolve. Remove from the heat and set aside until completely cool before  transferring to an ice cream maker. Churn for about 20 minutes, until firm but not completely set. Place in a container and freeze until needed.
  2. Place  the  mascarpone   and  crème  fraîche  in  a medium bowl and whisk until smooth. Add the icing sugar and rose water and continue to whisk, just until combined. Keep in the fridge until required.
  3. Mix the caster sugar with 40ml of boiling water and stir until the sugar dissolves. Add the pomegranate molasses and sumac, stir to combine and set aside.
  4. When ready to serve, divide the strawberries between  four bowls or glasses, followed by the meringue,  rose  water  cream  and  half  the  sumac syrup. Top with the pomegranate seeds and a dessertspoon of sorbet. Finish with the remaining syrup and the rose petals and serve at once