Description
Eight slices from two 8-inch pistachio-almond meringue rounds with raspberry mascarpone filling.
Ingredients
Scale
- 1 cup Shelled unsalted pistachios, finely ground
- 1/2 cup Almond flour
- 3/4 cup Confectioners' sugar, for meringue
- 6 whites Large egg whites
- 1/4 teaspoon Cream of tartar
- 1/2 cup Granulated sugar
- 1 cup Heavy cream, cold
- 8 ounces Mascarpone, cold
- 2 tablespoons Confectioners' sugar, for filling
- 1/2 teaspoon Pure vanilla extract
- 1 1/2 cups Fresh raspberries, dry
- 2 tablespoons Chopped pistachios, for finish
Instructions
- Heat oven to 300°F. Trace two 8-inch circles on parchment, turn ink sides down and place on separate sheets. Pulse 1 cup shelled unsalted pistachios briefly with a spoonful of the 3/4 cup meringue confectioners' sugar until fine, not oily. Stir with 1/2 cup almond flour and the remaining meringue confectioners' sugar; sift out large chunks.
- In a clean dry bowl, beat 6 egg whites and 1/4 tsp cream of tartar to soft peaks. Add 1/2 cup granulated sugar gradually while beating to glossy firm peaks. Gently fold the nut-and-sugar mixture in three additions, keeping as much air as possible. Divide within the traced circles and level the surfaces; avoid thick rims.
- Bake the two rounds at 300°F for about 45–55 minutes, rotating sheets as needed, until surfaces feel dry and rounds release from parchment without wet batter. Cool completely on their sheets for approximately 60 minutes. If the oven holds only one sheet, prepare and bake the second batch separately and revise the real clock; do not leave whipped batter standing for an hour.
- Whip 1 cup cold heavy cream with 8 oz cold mascarpone, 2 tbsp separate confectioners' sugar and 1/2 tsp vanilla to soft but spreadable peaks; stop before grainy. Spread roughly half on one completely cool round, add about 1 cup of the 1 1/2 cups dry raspberries, top with the second round and remaining cream. Finish with remaining berries and 2 tbsp chopped pistachios. Chill 30 minutes, then cut eight slices gently; record actual moisture migration and sliceability.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 90 minutes, included in the total.
Untested estimate: bake up to 55 minutes, cool rounds 60 minutes and chill assembled dessert 30 minutes; preheat excluded.
- Prep Time: 40 minutes
- Chilling, resting or cooling: 90 minutes
- Cook Time: 55 minutes
- Category: Desserts
Nutrition
- Serving Size: One eighth of the assembled cake