This recipe is a mouth-watering eastern twist on a traditional Eton Mess. Meringues are a great way to use up egg whites leftover from making mayonnaise or hollandaise.

Ingredients

  • Meringues (homemade or shop bought)
  • Greek yoghurt
  • Rose water
  • Frozen raspberries (defrosted)

Optional
Rose petals, fresh raspberries, mint leaves and/or crushed pistachios to garnish

Method:

1. Mix the rose water with the yoghurt.

2. Swirl the raspberries through the yoghurt.

3. Just before serving crush the meringues (not to powder) and add these to the yoghurt.

4. Put into glasses to serve and decorate.

This recipe was shared by Chef Maria Broadbent from Casa Tapas restaurant in Bury St Edmunds.

Food Savvy tip:

Meringues are a great way to use up leftover egg whites. But did you know that you can also freeze eggs if you have bought too many? Don’t freeze your eggs in the shell. Break them in a bowl and beat until the yolk and egg white is just about blended. Put the mix in an airtight container and label with the date and number of eggs used.

Hungry for more? 

Rhubarb is in season in the UK throughout spring and summer.

Try our flavourful rhubarb and oat crumble 

Find out what fruits and vegetables are at their best at different times of the year.

our month-by-month guide to eating seasonally.