Yields10 Servings
 4 egg whites
 225 g caster sugar
 300 g chocolate covered, or any you prefer Turkish delight
 200 g pistachios roughly chopped
 300 ml double cream
 ¼ tsp rose water
 25 g dried cranberries
 750 g strawberries
 Some mint leaves to decorate

Preheat the oven to 120C/Gas ½ ; line a large baking tray with baking paper and draw around a 26cm circle then draw a second smaller 20cm circle inside and turn the paper upside down


Whisk the egg whites until they form stiff peaks; gradually add the caster sugar a spoonful at a time and continue whisking for about 3-4 minutes until the meringue is smooth and shiny; set aside 200g of the Turkish delight to use for the topping; dice the remainder and fold into the meringue mixture with 75g of the chopped pistachios


Arrange spoonfuls of meringue between the two circles on the paper to make a wreath shape; lightly flatten the top using the back of a wet dessertspoon; bake the meringue in the oven for 1 hour 30 minutes; turn the oven off and leave overnight or for at least 3 hours to dry out


When ready to serve, place the meringue on a serving platter; reserve a few strawberries for the top and pile all the rest in the centre of the meringue; lightly whip the cream and add the rose water to taste; spoon the cream over the meringue; cut the reserved Turkish delight into chunks and arrange on top of the cream together with the dried cranberries, the remaining chopped pistachios, reserved strawberries and mint leaves; chill and serve within 2 hours

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