Strawberry, Pomegranate, and Rose Petal Mess
A luxurious dessert combining crispy meringues with creamy crème fraîche-mascarpone mixture, fresh strawberries, and sorbet, elegantly topped with pomegranate seeds and optional rose petals. This Middle Eastern-inspired treat offers a perfect balance of textures and flavors.
Ingredients
- •2 whole large egg whites
- •¼ cup granulated sugar
- •¼ cup powdered sugar
- •¾ cup crème fraîche
- •½ cup mascarpone
- •2 tablespoons powdered sugar
- •½ teaspoon rose water
- •6 ounces strawberries
- •1 pint strawberry or raspberry sorbet
- •1 tablespoon pomegranate molasses
- •¼ cup pomegranate seeds
- •1 teaspoon ground sumac
- •2 teaspoons dried rose petals
- •note
- •note
Cooking Instructions
- 1.
Preheat oven to 200°. Using an electric mixer on medium-high speed, beat egg whites until foamy, about 1 minute. With mixer running, gradually add granulated sugar. Continue to beat until meringue triples in volume, is shiny, and holds medium-stiff peaks, 8-10 minutes. Add powdered sugar and beat just to blend.
12 min
- 2.
Spoon 2 heaping tablespoonfuls of meringue onto a parchment-lined baking sheet; repeat to fill baking sheet, spacing 1" apart. Bake until dry, about 4 hours.
240 min
- 3.
Do ahead: Meringues can be baked 5 days ahead. Keep airtight at room temperature.
- 4.
Whisk crème fraîche, mascarpone, powdered sugar, and rose water, if using, in a medium bowl.
5 min
- 5.
Arrange meringues, crème fraîche mixture, strawberries, and scoops of sorbet in a large bowl. Drizzle with pomegranate molasses and top with pomegranate seeds, sumac, and rose petals, if using.
10 min
