THE DESSERT BAZAAR

CINNAMON AND cardamom INFUSE THESE CREAMY, SILKY PUDDINGS WITH A hint OF SPICE

PISTACHIO MERINGUES WITH ROSEWATER CREAM

Makes 6-8

4 egg whites, at room temperature
⅛ tsp pistachio essence (see tip, below)
1 cup caster sugar
100g Turkish delight, finely chopped
2 tbsp ground pistachios, plus extra to serve
Pomegranate seeds, to serve

Rosewater cream
300ml thickened cream
1 tbsp rosewater
2 tbsp icing sugar mixture

Preheat oven to 160°C. Line 2 oven trays with baking paper. Place egg whites and pistachio essence in the small bowl of an