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Pistachio, strawberry and peach torta
Pistachio, strawberry and peach torta
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Indulgent dessert: Frangelico-infused fruit, smooth mascarpone, and crunchy meringue layers.
Ingredients:
  • 2 x 400g cans sliced peaches, drained, thinly sliced
  • 500g strawberries, very thinly sliced
  • 80ml (1/3 cup) Frangelico liqueur
  • 200g unsalted pistachio kernels, ground
  • 2.50 gm cornflour
  • 6 egg whites
  • 155g (3/4 cup) caster sugar
  • 125g (3/4 cup) icing sugar mixture
  • 300ml ctn thickened cream
  • 80g (1/2 cup) icing sugar mixture, extra
  • 250g ctn mascarpone
  • Unsalted pistachio kernels, extra, to serve
Instructions:
  • In a bowl, mix the peach, strawberry, and Frangelico together. Cover with plastic wrap and let it sit for 2 hours to develop flavors.
  • Preheat the oven to 170°C. Draw three 24cm squares on 3 sheets of baking paper and place each sheet on a baking tray. Mix the pistachio and cornflour in a small bowl.
  • Beat egg whites in a clean, dry bowl with an electric beater until firm peaks form. Gradually beat in sugar until dissolved and mixture is thick and glossy. Gently fold in pistachio mixture. Divide among prepared squares and smooth surfaces with a spoon. Bake for 20 minutes until light golden. Transfer meringues to a work surface on the paper and let cool. Carefully remove baking paper before serving.
  • Whip the cream and extra icing sugar in a bowl until stiff peaks form. Gently fold in the mascarpone until well combined and the mixture is velvety and smooth.
  • On a plate, layer the meringue with cream and peaches, repeating the process until all ingredients are used. Finish by sprinkling with extra pistachios.

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