Skip to main content
Epicurious
Bon Appétit

Strawberry, Pomegranate, and Rose Petal Mess

By Yotam Ottolenghi
Image may contain Food Creme Dessert Cream Plant and Ice Cream
Strawberry, Pomegranate, and Rose Petal MessMarcus Nilsson

Use store-bought meringues and skip the first step, if you prefer.

Recipe information

  • Yield

    6 servings

Ingredients

Meringues:

2 large egg whites
1/4 cup granulated sugar
1/4 cup powdered sugar

Assembly:

3/4 cup crème fraîche
1/2 cup mascarpone
2 tablespoons powdered sugar
1/2 teaspoon rose water (optional)
6 ounces strawberries, hulled, halved if large
1 pint strawberry or raspberry sorbet
1 tablespoon pomegranate molasses or 1 1/2 teaspoons honey
1/4 cup pomegranate seeds
1 teaspoon ground sumac
2 teaspoons dried rose petals (optional)

Ingredient info:

Sumac is available at specialty foods stores, and pomegranate molasses is available at some grocery stores. Both are available at Middle Eastern markets.

Preparation

  1. Meringues:

    Step 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.

    Step 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.

    Step 3

    Do ahead: Meringues can be baked 5 days ahead. Keep airtight at room temperature.

  2. Assembly:

    Step 4

    Whisk crème fraîche, mascarpone, powdered sugar, and rose water, if using, in a medium bowl.

    Step 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.

TagsFruit DessertDessertEnglishBritishEuropeanMascarponeCheeseDairyStrawberryBerryFruitPomegranateSumacHerbs & SpicesBakingElectric MixerBon Appétit

See Related Recipes and Cooking Tips

Read More
Jammy Grape Galette
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.
Rye, Cranberry, and Dark Chocolate Cookies
This cookie is an unintended “celebrity.” It’s one of very few cookies that customers ask for specifically upon arrival at Mokonuts.
Sour Cherry and Campari Galette
This Campari-spiked galette features the herbal aperitif, tart cherries, and floral citrus zest and is perfect for those who prefer bitter to sweet.
Luscious Banana Pudding
Layer homemade custard, ripe bananas, and vanilla wafers under clouds of whipped cream for this iconic dessert.
Black Sesame Tofu “Basque” Cheesecake
There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.
Grape Dumplings
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Chocolate Pie
Reminiscent of a classic diner dessert, this chocolate cream pie offers pure comfort in a cookie crust.
Almost Cannoli Galettes
Cannoli and sfogliatelle require complex technique—making them is best left to the professionals. But a galette-inspired variation? That’s a snap to do at home.