Recipe & styling by Jacob LeungPhotography by Alice Mahran
This recipe is perfect for a quick whip up and impressive dessert when entertaining. The floral notes in the cream are delicious and work well with the tartness of the berries. It’s a textural and flavour sensation which will have you coming back for more!
Cooking/prep time: 15mins
1 cup thickened cream
1 vanilla pod, seeds scraped
1 teaspoon rose water
¼ caster sugar
200g Turkish delight, cut into cubes
Unsprayed rose petals
4 meringue nests
1 punnet fresh raspberries
¼ flaked almonds
Icing sugar (optional)
In a bowl beat the cream till soft peaks form. Add the sugar and beat again till the sugar has dissolved in the cream. Fold in the vanilla seeds and rosewater till well combined.
In a small fry pan dry roast the flaked almonds till golden and brown. Take off the heat and allow to cool immediately.
To assemble place the meringues on serving dish. Dollop the cream sparingly and top with rosewater cream, Turkish delight cubes, almonds, rose petals and raspberries. Feel free to dust with icing sugar and garnish with fresh mint leaves.