A quick Turkish-inspired Eton mess — orange-blossom mascarpone cream layered with crushed meringue, fresh apricots and jewel-like Turkish delight.
This Eton-mess-meets-Turkey dessert is pure five-minute glamour — crushed meringue and fresh apricots folded through orange-blossom cream, with jewels of rose Turkish delight throughout. No cooking, no stress, just a fragrant, pretty pudding to throw together.
Prep 10 min
Total 10 min
Easy
- 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 thickened — over-whisking can make it grainy.
- Fold the meringue in at the very last moment so it keeps some crunch.
- Scissors are the easiest way to snip sticky Turkish delight into neat little pieces.
- Assemble just before serving so the meringue doesn't dissolve into the cream.
Frequently Asked Questions
Make the cream base ahead, but fold in the meringue and fruit just before serving to keep the texture.
A little vanilla or rosewater works beautifully, or just the natural sweetness of the apricots and Turkish delight.
Yes — raspberries, peaches or strawberries all work wonderfully in place of apricots.
