Tasty, light and refreshing, Lydia’s desert is perfect to impress your guests during your summer dinner parties! It really is a delicious delight for all!
Jot it down:
Feeds approx.: 8 people
4 egg whites
225g caster sugar
6tbsp chopped pistachios
1 x 568ml whipping cream
250 grams rose Turkish delight finely chopped
- Preheat oven to 120 C
- Whisk the egg whites with an electric whisk until stiff. Gradually whisk in the sugar until glossy. You know it’s done when you turn the bowl upside down and the meringue stays put.
- Stir in 1tbsp of rosewater and 4tbsp of chopped pistachio nuts into the meringue.
- Spoon half a teaspoon of the meringue onto a baking sheet and cover with baking parchment. This will stop the paper moving around. Spread the meringue into a large circle around 20cm/8in. Cook for around 1 hour. Cool in the turned off oven for 1-2 hours. I usually leave it overnight.
- Whip your cream then stir in the rosewater. Spoon the cream into the centre of the meringue then sprinkle your Turkish delight and remaining pistachios over it.