Caxton magazines staff“I love cooking in my free time and find it to be very therapeutic,” says decor stylist Joanne Trappitt
I try new recipes often and today I’m giving the rose and raspberry Eton mess a go. It’s a summery dessert and is packed with fresh berries, cream and meringue – what’s not to like?
The ingredients are pretty straightforward and easy to find at most supermarkets. The rose water is a little less common but I eventually found it at a baking store.
How to make the rose and raspberry Eton mess:
(I’ve adapted the recipe a bit but you can find the original in our March 2015 issue and get the shopping list HERE)
- In a bowl, combine the mascarpone, caster sugar and rose water until smooth. Fold in the whipped cream.
- Keep aside a few raspberries, and pieces of Turkish delight for serving. Mash the remaining raspberries and fold into the mascarpone mixture. Break up the meringues into various sized pieces and add along with the diced Turkish delight.
- This is the stage where I found a gentle folding action (as opposed to vigorous stirring) works best. Otherwise the ‘mess’ just looks messy!
- Spoon onto a large serving platter or into individual serving bowls and allow to chill in the fridge for 20-30mins.
- Decorate the dessert with raspberries, Turkish delight and fresh mint before serving.
The beauty of this dessert is its simplicity; it requires no electricity to make and it tastes every bit as delightful as you’d expect it to.
