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Raspberry-Pistachio Slices
A perfect harmony of the tart taste of raspberries and crunchy pistachios.
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Ingredients
number of servings
12
Ingredients
- 200 g long sponge cakes
Raspberry compote
- 400 g apple
- 60 g sugar
- 50 ml water
- 2 spoons Golden ear or vanilla pudding
Cream
- 500 g mascarpone
- 250 g Curd cheese
- 200 ml whipping cream
- 2 spoons Pistachio paste
- to taste Sugar sweetener
Drive
- 150 g white chocolate
- 100 ml whipping cream
For decoration
- raspberries
- Wooden pistachios
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Directions
20 min.
1. Step
Size: 20x26 cm, I recommend a height of at least 8 cm
2. Step
We are putting down the first layer of biscuits. We cook the raspberries with sugar and add golden grain or pudding, mixed in water.
3. Step
Spread half of the raspberries over the biscuits. Meanwhile, whip the cream: mascarpone, whipping cream, curd and sweeten to taste.
4. Step
Add 2 tablespoons of pistachio paste.
5. Step
Spread half of the cream on the cooked raspberries. Distribute the remaining biscuits, spread them with the remaining half of the raspberry stew and cream.
6. Step
Heat the milk, pour over the chocolate, mix until smooth, and pour over the slices.
7. Step
Let's cool it down.
8. Step
Bon Appetit💚🩷
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