Middle Eastern mess

by Gianni Rossetti


For the Italian meringue:
225g caster sugar
225ml hot water
3 egg whites
1 tsp rose water

For the compote:
1 punnet of raspberries
 Juice of ½ lemon
 2 tbsp caster sugar

For the vanilla cream:
150ml double cream
1 tsp vanilla paste
½ tsp orange blossom

To serve:
A few raspberries for decoration
Handful of pistachios
Rose petals
Sour cherry powder
Raspberry powder


Make the Italian meringue by heating the sugar and water in a saucepan until it reaches 120C.

Meanwhile, whisk the egg whites to form stiff peaks. Very slowly pour in the sugar syrup, whisking continuously. Continue whisking until all the sugar has been incorporated and the mixture has cooled, and is shiny and stiff. Add the rose water.

To make the compote simply cook the raspberries in a pan with the sugar and lemon juice until syrupy.

Now make the vanilla cream. Whisk up the double cream until thickened and fold in the vanilla paste and orange blossom.

Serve the fresh raspberries with a drizzle of the compote and dollops of the meringue and cream. Crush the pistachios and sprinkle over the top along with the rose petals and a pinch of each of the powders. If you have a blowtorch, you can char the meringue and fresh raspberries for extra flavour.

Recipe: Gianni Rossetti