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Eastern Mess | Taste & Tipple

Eastern Mess

A Middle Eastern take on the classic Eton Mess

Course 30 minutes or less, Dessert, Gluten Free
Cuisine Middle Eastern
Prep Time 15 minutes
Total Time 15 minutes
Servings 6


  • 2 1/2 cups heavy whipping cream
  • 3 tbsp confectioners' sugar
  • 1 tsp vanilla bean paste or the seeds scraped from 1 vanilla pod
  • 2 tbsp rosewater
  • 6 ready-made meringue cookies, broken into bite-sized pieces
  • 1/4 cup torn basil leaves
  • 2 3/4 oz chopped pistachios

Raspberry Sauce

  • 1/2 lb raspberries
  • 1 tbsp confectioners' sugar
  • 1 tbsp rosewater
  • 1 tbsp lemon juice


  1. Using an electric hand mixer, whip the cream, confectioners' sugar, vanilla paste or seeds and rosewater together in a mixing bowl until soft peaks form. With the mixer set on high, it should take about 3 minutes or so. 

  2. To make the sauce, mash the raspberries to a purée with the confectioners' sugar, rosewater and lemon juice in a bowl until the mixture is completely smooth. Pass the mixture through a sieve to remove the raspberry seeds. 

  3. In individual serving dishes, layer the cream, meringues and raspberries, drizzling on the sauce and scattering over the basil leaves and pistachios as you go. Decorate the top layer with a little drizzle of sauce and a final scattering of basil leaves and pistachios. Serve immediately. 

Recipe Notes

Recipe from Ghayour, Sabrina. Persiana: Recipes from the Middle East and Beyond. Interlink Books, 2014.