Rose and raspberry trifles
125g raspberries ¼ teaspoon rosewater ¼ cup ( 40g) icing sugar, sifted 75g strore- bought mini meringues, crushed 2 cups ( 500ml) single ( pouring) cream store- bought Persian fairy floss+, to serve
Place the raspberries, rosewater and 1 tablespoon of the sugar in a bowl and mash lightly with a fork. Divide half the raspberries between the base of four 190ml ( ¾ - cup) glasses and top with meringue. Whip the cream with the remaining sugar until very soft peaks form and divide half the cream between the glasses. Layer with the remaining raspberry mixture and cream. Top with fairy floss to serve. Serves 4.