In a bowl mix the egg whites with a mixer. Gradually, add the sugar and mix well. The meringue is ready when you can turn the bowl upside down and it stays put. Add 1 tablespoon of rosewater and 4 tablespoons of crushed pistachios. Cover an oven dish with baking paper, putting ½ a tablespoon of the meringue under it so that the baking paper sticks to the oven dish. Spread out the meringue in a big circle (approximately 20cm) on the baking paper and make a hole in its centre (like a nest). Cook for 1 hour in a preheated oven to 1400C. when it is cooked let it cool down in the warm oven for 1-2 hours. In the meantime, in a bowl, put the Cyprus delights and mix it with 1 tablespoon of rosewater, the meringue and yoghurt.
Spread out the cream in the centre of the meringue and sprinkle it with the remaining pistachios.
(for 8-10 people)
4 egg whites
225g (1cup) white sugar
2 tbsps rosewater
6 tbsps crushed pistachios
½ small packet fresh cream, beaten into a whipped cream
2 tbsps yoghurt
250g Cyprus delights, rose flavour, chopped in a food mixer
2 whole pistachios to decorate the plate