Turkish delight meringue

Turkish delight meringue

By
From
The Birthday Cake Book
Serves
8
Photographer
Laura Edwards

The exotic flavours of rose water and pistachio both appear in this delicious meringue filled with raspberry jelly. Make the jelly and meringue the day before, then whip the cream and assemble shortly before serving.

For the raspberry jelly

Ingredients

Quantity Ingredient
2 leaves gelatine
600g raspberries
1/2 lemon, juiced
100g caster sugar
1-1 1/2 tablespoons rose water, (to taste)

For the all-in-one meringue

Quantity Ingredient
6 egg whites
350g golden icing sugar, sifted
50g unsalted pistachio nuts, chopped

For the cream

Quantity Ingredient
300ml double cream
1-2 teaspoons rose water, (to taste)
1-2 tablespoons icing sugar, plus more to dust

Method

  1. To make the jelly, soak the gelatine in a bowl of cold water for about 10 minutes. In a saucepan, place 400 g of the raspberries, the lemon juice and sugar. Simmer over a very, very gentle heat for 10–15 minutes; you will see the juices come from the raspberries. Pour into a sieve set over a bowl and allow the juice to drip through, trying not to press the fruit if you want a clear jelly. While the juice is still hot, squeeze the gelatine leaves hard to remove the excess water and add to the raspberry juices. Stir to dissolve, add the remaining raspberries and the rose water, cover and leave to set overnight in the fridge.
  2. To make the meringue, preheat the oven to 210°C/fan 200°C. Cut two 23 cm circles from baking parchment and place on two separate baking trays. Put the egg whites into a degreased bowl (rubbed with a cut lemon and wiped dry with kitchen towel). Add all the icing sugar. Whisk the egg whites and sugar until soft peaks form and the mixture is marshmallowy. This may take up to 10 minutes, so you’ll need an electric whisk!
  3. Spread on to the two circles with a spatula and sprinkle with the pistachio nuts. Reduce the oven now to the lowest you can (mine was 80°C/fan 70°C). Bake for 1 ¾–2 hours, or until dry and crispy on the outside and probably a bit cracked; this is absolutely fine. Turn off the oven and leave the meringues in there until completely cold. If you have made this the evening before, leave overnight in the oven. Remove the papers.
  4. Whip the cream until thickened, adding the rose water and most of the icing sugar, to taste. This meringue won’t keep very well, so assemble only a few hours before serving. Place one meringue on a serving plate, spread with all the cream, then spoon over a layer of raspberry jelly. Place the other meringue on top. Finish with a dusting of icing sugar.
Tags:
Baking
Cakes
Birthday
cake
sweets
dessert
sweet
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