Turkish Delight Meringue


Preparation info

  • Serves


    • Difficulty


Appears in

The Birthday Cake Book

The Birthday Cake Book

By Fiona Cairns

Published 2011

  • About

The exotic flavours of rose water and pistachio both appear in this delicious meringue filled with raspberry jelly. Make the jelly and meringue the day before, then whip the cream and assemble shortly before serving.


For the Raspberry Jelly

  • 2 leaves (4 g) gelatine
  • 600 g raspberries


To make the jelly, soak the gelatine in a bowl of cold water for about 10 minutes. In a saucepan, place 400 g of the raspberries, the lemon juice and sugar. Simmer over a very, very gentle heat for 10-15 minutes; you will see the juices come from the raspberries. Pour into a sieve set over a bowl a