Strawberries and Rose Parfait  Image

Strawberries and Rose Parfait

Make this Tonight - "Seaside Scallops with a Salad and a Sweet"

Prep Time


  • 2 cups strawberries, hulled and sliced 1/4 -inch thick
  • 3 tablespoons sugar
  • 1/2 cup (120 ml) dry rosé wine
  • 2 tablespoons lavender syrup
  • 8 ounces (220 g) vanilla meringue cookies
  • 3 cups (600 ml) heavy cream
  • Mint sprigs, for garnish


  1. In a bowl, combine the strawberries, sugar, rosé wine, and lavender syrup and refrigerate for 2 hours.
  2. In another bowl, with an electric mixer, whip the cream to stiff peaks, 8-9 minutes.
  3. Stiff peaks stand straight up when the beaters are lifted.
  4. Set aside.
  5. In a large bowl, lightly crush the meringue cookies. Fold in three-quarters of the whipped cream and stir gently.
  6. Set a sieve over a small bowl to catch the juices and drain the strawberries.
  7. Layer the meringue mixture in the bottom of a large wineglass or an old-fashioned glass.
  8. Top with a layer of whipped cream, then a layer of strawberries.
  9. Repeat with meringue cream and more strawberries.
  10. Finish with whipped cream. Garnish with a mint sprig.