Recipe byThe ZestyPlate Kitchen
A quick Turkish-inspired Eton mess: orange-blossom mascarpone cream with crushed meringue, fresh apricots and pieces of Turkish delight.
This is an Eton mess with a Turkish accent, and it takes about five minutes to put together. Crushed meringue and fresh apricots are folded through orange-blossom cream, with pieces of rose Turkish delight scattered all the way through. There is no cooking involved, just a pretty, fragrant pudding you can assemble on a whim.
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Prep 10 min
Total 10 min
Easy
Scale:
- 100g Mascarpone
- 50g Greek Yogurt
- 25g Icing Sugar
- 2 tablespoons Orange Blossom Water
- 1 Meringue Nests
- 3 Apricot
- 2 pieces Turkish Delight
- 25g Almonds
- 4 Mint
Preparation
- Place the mascarpone, yogurt, icing sugar and orange blossom water in a large bowl and whisk until thickened.
- Fold through the crushed meringue, apricots, Turkish delight and almonds.
- Divide between 2 dessert glasses or bowls and decorate with extra mint, if you like.
Tips from the ZestyPlate Kitchen
- Whisk the mascarpone mixture only until it thickens; take it too far and it can turn grainy.
- Add the meringue right at the end so it keeps some of its crunch.
- A pair of scissors makes light work of snipping sticky Turkish delight into tidy pieces.
- Put it together just before you serve, or the meringue will dissolve into the cream.
Frequently Asked Questions
You can prepare the cream base in advance, but fold in the meringue and fruit only just before serving so the texture holds.
A little vanilla or rosewater works nicely, or simply lean on the natural sweetness of the apricots and Turkish delight.
Yes, raspberries, peaches or strawberries all stand in well for the apricots.
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