Berries, cream, rose syrup and a scoop of vanilla. Assembly, not cooking.
About 10 minutes from starting to sitting down, and it is straightforward. That is start-to-finish, so it works on a weeknight when you have not planned anything.
Use full-fat coconut milk for a dairy-free version, or whole milk thickened with 1 tsp cornflour. Neither is as stable, so add them off the heat.
You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.
Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.
That is exactly what this recipe is for. It uses a pressure cooker, a pan or the fridge instead of an oven, and the method here is written for that, not adapted from a baked version.
Ice cream on top, cherry, serve immediately before it collapses. Baking is chemistry, so scale it by weight rather than by eye: double every quantity, use a tin with roughly double the area, and expect to add ten minutes or so. Judge it by the skewer, not the clock.