Serves 4
Cooking/prep time: 15mins

1 cup thickened cream
1 vanilla pod, seeds scraped
1 tsp rose water
¼ caster sugar
200g Turkish delight, cut into cubes
Unsprayed rose petals
4 meringue nests
1 punnet fresh raspberries
¼ flaked almonds
Icing sugar (optional)
Mint (optional)




  1. In a bowl beat the cream till soft peaks form. Add the sugar and beat again till the sugar has dissolved in the cream. Fold in the vanilla seeds and rosewater till well combined.
  2. In a small fry pan dry roast the flaked almonds till golden and brown. Take off the heat and allow to cool immediately.
  3. To assemble place the meringues on serving dish. Dollop the cream sparingly and top with rosewater cream, Turkish delight cubes, almonds, rose petals and raspberries. Feel free to dust with icing sugar and garnish with fresh mint leaves.