Sugared phyllo and rosewater whipped cream Eton mess

Preheat the oven to 180°C, gas mark 4. Line a baking tray with baking paper.

Lay one sheet of phyllo pastry on a clean surface. Melt the butter and brush it lightly over the pastry. Sprinkle a thin layer of raw sugar over it. Place another sheet of phyllo on top and repeat the process until you have a stack of 3 sheets. Repeat this process to create a second stack with the remaining phyllo sheets.

Transfer the sugared phyllo pieces to the baking sheet, then place in the oven for approx. 10-12 minutes, or until the phyllo is golden brown and crispy. Keep a close eye on it as it can burn quickly. Remove from the oven and allow the sugared phyllo to cool completely on the baking sheet. Once cooled, break into irregular pieces.

To prepare the strawberries, hull and slice the strawberries, then place them in a bowl. Sprinkle the white sugar over the berries and gently toss to coat. Adjust the sugar according to your preference and the sweetness of the berries.

To make the rosewater whipped cream, combine the whipping cream, double cream and icing sugar in a chilled mixing bowl. Using a hand mixer, beat the cream mixture on a medium-high speed until soft peaks form. Halve the vanilla pod and scrape out the seeds. Add the vanilla seeds and rosewater to the whipped cream and fold through the mixture. Refrigerate the cream until needed.

To assemble each Eton mess, divide the rosewater whipped cream between 4 glasses or dessert bowls, followed by the strawberries and sugared phyllo shards. Dust each Eton mess with icing sugar and scatter over the dried rose petals.

Serve immediately.