120g fresh raspberries centres removed
1 Tbsp icing sugar
1 cup whipped Angel Food Cloud 9 Dairy-Free Whipping Creme Mix
1 packet Angel Food Love Bites
40g Rose Turkish delight gelatine-free, chopped
25g shelled pistachios toasted, roughly chopped
2 strawberries sliced (optional)
First, prepare a raspberry sauce. In a small saucepan, over a high heat, add 60g of the fresh raspberries and the icing sugar. Heat until bubbling, stirring constantly and mashing the berries with a wooden spoon. Once all the sugar is dissolved and the berries have disintegrated, remove from the heat. Place a sieve over a bowl and add the berry sauce to the sieve, pushing through as much of the juice as possible, then discard the pips. Set the berry sauce aside.
Now fill your glasses. Using two presentation glasses, form layers of Whipping Creme, Love Bites, raspberry sauce, the remaining whole raspberries, Turkish delight (Hesari Bakery is gelatine-free), and pistachios, dividing your ingredients equally between the two glasses. Reserve some pistachios and fresh raspberries for the top. As an optional extra, you can add some strawberry slices to finish.
Messy Vegan Pavlova with Raspberries, Turkish Delight and Pistachios
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