I'm thinking of making a riff off a dish I had in London called "Eton Mess". I plan to use leftover rosewater and pistachio meringues, broken up, then folded in whipped cream and some kind of fruit. I have both dried apricots, and some fresh plums - I might stew the latter. I'd like to have cardamom flavoured whipped cream, but I'm worried that just adding the ground spice to the whipped cream might not work. Any thoughts on this? I could stew the fruit with some cardamom .... I also have a lovely Nutella-like pistachio spread - maybe I could work that into the cream?