Ingredients

Method

  1. Blitz most of the raspberries with the rosewater until smooth.
  2. Whisk the Macphie Mactop® Traditional and tahini to soft peaks. Fold through the puréed raspberries and remaining fresh raspberries
  3. Divide the Macphie o.t.t® Sicilian Lemon dessert topping between four dessert glasses.
  4. Layer the raspberry cream into the dessert glasses with the crushed meringue nests.
  5. Sprinkle over the chopped pistachios, pomegranate seeds along with some dried rose petals and candied lemon.