BAKE of the week

WE hate to admit this but it’s true – summer is almost over.

It certainly hasn’t been non-stop sunshine, but we’ve got a little taste of summer with this week’s recipe, which is a twist on Eton Mess.

Taken from The Real Greek (£20), it’s an easy-to-make recipe and is great for lastminute puds. It looks like it takes a lot more effort than it actually does, too!

PAVLOVA GREEK YOGHURT SUNDAE

You’ll need

300ml double cream 500g plain Greek yoghurt 3 tbsp icing sugar, sifted 3 tbsp rosewater 150g raspberries 3-4 small meringue nests, bought or homemade 2 tbsp pistachio nuts, coarsely crushed 6-8 cubes of Turkish Delight or loukoumia Fresh mint

Method

1. In a large mixing bowl, whip the cream until it forms soft peaks.

2. Fold in the yoghurt, icing sugar and rosewater.

3. Cover and chill until required.

4. When ready to serve, fill the bottom half of each glass with raspberries, crumbled meringue and crushed nuts, in that order.

5. Spoon on half of the yoghurt mix.

6. Repeat with the raspberry, meringue and nut layer and top with the remaining yoghurt mix.

7. Cut the Turkish Delight in half, diagonally.

8. Decorate with the Turkish Delight and a sprig of mint. Serve at once.