How to make Anne Shooter's Middle Eastern mess
This simple pudding can be whipped up in minutes.
“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?”
Ingredients:
(Serves 6)
300g mascarpone
150g Greek yoghurt
75g icing sugar, sifted
1tbsp rose water
3 meringue nests, roughly smashed into pieces
6 plump figs, quartered
450g raspberries
2tbsp date syrup (silan)
Around 8 pieces of baklava, smashed with a rolling pin (optional)
100g pomegranate seeds
A small bunch of mint leaves, shredded
Method:
1. Stir together the mascarpone, Greek yoghurt, icing sugar and rose water in a bowl, until well combined and creamy.
2. Fold in the smashed meringue nests, figs and raspberries.
3. Drizzle over the date syrup and broken baklava pieces, if using, and fold again.
4. Cover and chill in the fridge until ready to serve. Serve chilled sprinkled with the pomegranate seeds and mint leaves.
Cherish: Food To Make For The People You Love by Anne Shooter, photography by Emma Lee, is published by Headline priced £28. Available now.
© Press Association 2018
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