Cherry, rose & pistachio 'Eton mess'

In a medium bowl, use a balloon whisk to whip the cream until just thickened, but still pourable. In a large bowl, beat the yogurt with the icing sugar and rose water until smooth. Carefully fold the whipped cream into the yogurt mixture until just combined.

To assemble, break the meringues into rough chunks and fold through the cream mixture with the halved cherries and most of the pistachios. Divide between 4 bowls or glasses, then top with the remaining pistachios, reserved whole cherries and some rose petals, if liked.