If you’re a fan of the classic Eton Mess but fancy a Middle Eastern twist, this recipe from Sabrina Ghayour’s book Persiana is just what you need.
Combining the comforting creaminess of whipped cream and meringues with exotic touches of rosewater, pistachios and fresh basil, this dessert offers a delightful blend of flavours. It’s an effortless yet sophisticated dish that brings a taste of the Middle East to your table.
Recipe: Eton Mess with a Middle Eastern Touch
Here’s how you can make this fab dish for your next dinner party or family gathering:
Ingredients:
- 600ml double/whipping cream
- 3 TBSP icing sugar
- Seeds from 1 vanilla pod
- 2 TBPS rosewater
- 6 meringue nests (broken into large pieces)
- 450g fresh raspberries
- Handful of torn basil leaves
- 75g peeled & chopped pistachios
Raspberry Sauce:
- 225g raspberries (thaw if using frozen)
- 1 TBSP icing sugar
- 1 TBSP rosewater
- Squeeze of lemon juice
Instructions:
- Whip cream, icing sugar, vanilla and rosewater until soft peaks form.
- Make the sauce: Purée raspberries with icing sugar, rosewater and lemon juice; strain through a sieve to remove the seeds.
- Layer cream, meringues and raspberries, drizzling with sauce and garnishing with basil and pistachios. Serve immediately.
*Serves 6
Final thoughts
This Middle Eastern-inspired Eton Mess is an elegant and delicious treat, perfect for any occasion. With its combination of classic British elements and fragrant Middle Eastern flavours, this dessert is sure to impress your guests and quickly become a household favourite. Give it a go and enjoy the taste of something truly unique!
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