It is worth getting the rose water or essence to flavour this luscious-looking dish as it gives a deliciously subtle flavour both to the brittle meringue and to the creamy filling. You can use another flavouring essence if you like but I think rose is by far the most special and very useful to have to flavour all kinds of milk or cream puddings and also fruit salads. If you are using fresh summer fruit strawberries are also good in this dish but the frozen ones are too soggy.
Sift the icing sugar on to a sheet of greaseproof paper or foil. Whisk the egg whites in a bowl until frothy. Whisk in the sugar, a little at a time and add a few drops of rose water or essence to taste. Put the bowl over a saucepan half filled with simmering water and whisk the meringue until it stands in peaks when the whisk is lifted out. Lightly oil a shallow ovenproof flan dish or plate about
Whisk the cream until stiff. Stir in the cottage cheese, the icing sugar and the rose water to taste and half the raspberries. If you are making the pudding well in advance keep the filling in the fridge and fill the case with it nearer the time that you will be eating it. Arrange the other raspberries on top of the filling and sprinkle them with caster sugar. Put the filled case in a cool place or in the fridge until you serve it.
© 1976 Josceline Dimbleby. All rights reserved.