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Layered Meringue and Rose Cups
By Nathan, Hagen Arms Hotel
Layered Meringue and Rose Cups
In this recipe
Botanical Rose Petal Jelly
ROSE PETAL JELLY as delicate as the way Carol grows them
Preparation time:
10 mins
Cooking time:
15 mins
  • 1 packet meringues
  • 4 tablespoons Beerenberg Rose Petal Jelly
  • 2 tablespoons water
  • 1 punnet Beerenberg strawberries
  • 1 cup thickened cream
  • 1 tablespoon rose water*1 tablespoon vanilla sugar
  • Red food colouring
  • Rose-flavoured fairy floss*
  • Fresh mint sprigs

Use your hands to gently crumble meringues. Place Beerenberg Rose Petal Jelly and water in a small saucepan and heat gently, stirring constantly to dissolve jelly. Slice the Beerenberg strawberries into a bowl, pour the warm jelly mixture over and leave to cool to room temperature.

Place the cream, rose water and vanilla sugar in a bowl and whip until thick, adding red colouring a drop or two at a time until the cream is a rosy pink colour.

Into serving glasses place a layer of meringue pieces, then a layer of cream, then a layer of strawberry mixture. Repeat the layers then decorate with a swirl of fairy floss and mint sprig.

*Rose water and rose fairy floss available at good supermarkets and gourmet food stores.