Turkish delight - one of the Middle East's most wonderful inventions!
I know that some people can't abide Turkish Delight's sweet, fragrant stickiness, but I love it. There are several different flavours available, and I always get the rose. This brand of Turkish delight is made in Australia (by the Real Turkish Delight company) and it's particularly fine, with a clear, vibrant coral pink colour. It looks brilliant with the apricots in this version of Eton mess.
Apricot and Turkish delight mess
50g Greek yoghurt
25g icing sugar
1 medium store-bought meringue, broken into pieces
6 apricot halves, chopped (if using tinned apricots, drain before using)
3 cubes Turkish delight, chopped
2 tblsp pistachios, chopped
1. Combine the mascarpone, yoghurt and icing sugar in a bowl and stir until well combined.
2. Fold in the remaining ingredients and gently mix together.
3. Divide the mixture between 2 small bowls and sprinkle with extra pistachios before serving.
Recipe adapted from BBC GoodFood (UK)
Ingredients (clockwise from left): rose Turkish delight, big meringue, tinned apricot halves, pistachios, Greek yoghurt, mascarpone. I also used the icing sugar that covered the Turkish delight.
Serve the mess in glass bowls to show off the fabulous colours.
And the mascarpone and yoghurt are refreshingly light and not-too-sweet.