Apricot & Turkish delight mess

Method3 steps · about 15 min

1. 1

   Step 1: Whisk the 100 g mascarpone, 50 g Greek yogurt, 25 g sifted icing sugar and 2 tbsp orange flower water together in a bowl until thickened.

   Uses 100 g mascarpone · 50 g Greek yogurt · 25 g sifted icing sugar · 2 tbsp orange flower water

2. 2

   Step 2: Gently fold the broken meringue nest (1), 3 stoned and chopped apricots, 2 chopped Turkish-delight cubes, 25 g roughly chopped skin-on almonds and 4 shredded mint leaves into the thickened cream.

   Uses Complete prepared cream · 1 meringue nest in rough pieces · 3 stoned and chopped apricots · 2 chopped Turkish-delight cubes · 25 g roughly chopped skin-on almonds · 4 shredded mint leaves

3. 3

   Step 3: Divide the complete folded dessert evenly between 2 dessert glasses or bowls. Decorate with a few extra mint leaves if desired and serve.

   Uses Complete prepared dessert divided between two glasses · Optional extra mint leaves for decoration; amount not specified