“Never has there been a better reason to not worry about whether your pavlova is cracking in the oven than Eton Mess,” says food writer Anne Shooter.
“My take on the British classic contains figs, date syrup and bashed up baklava, along with shop-bought meringues and raspberries. Of course, you can make your own meringues (or use a cracked pavlova), but we all need recipes we can make in a hurry.
“The baklava is optional but fun and provides a great texture,” she adds. “Also, you can buy it in supermarkets now and it’s not expensive, so why not?”
Middle Eastern mess
Equipment
- Bowl
Ingredients
- 300 g mascarpone
- 150 g Greek yoghurt
- 75 g icing sugar sifted
- 3 meringue nests roughly smashed into pieces
- 6 plump figs quartered
- 450 g raspberries
- 2 tbsp date syrup (silan)
- 8 pieces of baklava smashed with a rolling pin (optional)
- 100 g pomegranate seeds
- a small bunch of mint leaves shredded
Method
- Stir together the mascarpone, Greek yoghurt, icing sugar and rose water in a bowl, until well combined and creamy.
- Fold in the smashed meringue nests, figs and raspberries.
- Drizzle over the date syrup and broken baklava pieces, if using, and fold again.
- Cover and chill in the fridge until ready to serve. Serve chilled sprinkled with the pomegranate seeds and mint leaves.
Nutrition
Cherish: Food To Make For The People You Love by Anne Shooter, photography by Emma Lee, is published by Headline.
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