Pistachio meringue cake

Pistachio meringue cake is another addition to the pistachio treats on the blog :). Two delicious pistachio meringue layers filled with pistachio cream and fresh raspberries. An elegant dessert, perfect for Christmas and other special occasions, that is sure to impress everyone!

Ingredients for the meringue layers:

• 6 egg whites, from large eggs
• a pinch of salt
• 300 g caster sugar
• 1 teaspoon lemon juice
• 2 teaspoons potato starch
• ½ cup pistachios, ground or finely chopped, for sprinkling

All ingredients should be at room temperature.

Line two large, flat baking trays with baking paper and draw two circles, each 21 cm in diameter, on the paper.

In the bowl of a stand mixer, whisk the egg whites with the salt until stiff. Continue whisking while gradually adding the sugar, one tablespoon at a time — this is important. You should have a thick, glossy meringue. Add the lemon juice and whisk briefly. Finally, gently fold in the sifted potato starch. Divide the meringue evenly between the two drawn circles. Sprinkle each layer with pistachios.

Preheat the oven to 180°C. Place both trays in the oven and immediately reduce the temperature to 100°C. Bake/dry for 2–2¼ hours, until the meringue is crisp and fully baked on the outside. Turn off the oven and leave the meringues inside to cool for several hours or overnight.

Ingredients for the pistachio cream:

• 100 g pistachio cream
• 125 g mascarpone
• 70 ml double cream

All ingredients for the pistachio cream should be chilled.

Place the pistachio cream and mascarpone in the bowl of a stand mixer. Beat until combined and no lumps of mascarpone remain. Add the double cream and whip until you have a thick pistachio cream.

Also:

• 150 g raspberries

To assemble:

Place one pistachio meringue layer on a serving plate. Spread the pistachio cream over it and gently press the fresh raspberries into the cream. Cover with the second pistachio meringue layer.  Chill the pistachio meringue cake for 30–60 minutes before serving.

Enjoy!