Stoned Meringue Monster

Pistachio sponge, raspberry yoghurt and creamy apricot by Bernard Chu, LuxBite


Pistachio cake

600g softened butter
455g icing sugar
600g almond meal
190g pistachio
60g pistachio paste
19 eggs
Pinch of salt

Raspberry/Apricot Yoghurt Mousse

250g caster sugar
600ml cream
600ml yoghurt (we use Schulz organic yoghurt)
200g fruit paste
600ml soft-whipped cream
14 gelatine leaves (gold)

Italian Meringue

450g caster sugar
110g water
165g egg whites


Pistachio cake

In a food processer, blitz the almonds and pistachio nuts until fine, then add salt, pistachio paste, butter and icing sugar. Then add the eggs until a smooth consistency. Spread on a tray lined with baking paper, bake in oven at 175°C.

Raspberry/Apricot Yoghurt Mousse

Soften gelatine in iced water. Combine cream and sugar into a medium pot, warm mixture until sugar has dissolved. Take off heat and add gelatine. In a separate bowl combine yoghurt and raspberry paste. Add cream and sugar mixture, cool until room temp. Fold in soft whipped cream. Repeat recipe replace raspberry with apricot paste. Set both overnight. Just before use whip and add a small amount of cream. To assembly, in a cone shaped mould, put a piece of pistachio cake as the base, fill half the mould with raspberry mousse, top it off with apricot mousse, set in fridge.

Italian Meringue

Combine sugar and water in a small pot. When it reaches 115°C start whipping egg whites in the electric mixer and whisk at medium speed ‘till frothy. When the sugar reaches 118°C increase the mixer to high then slowly trickle the sugar syrup down the side of the bowl. Whisk ‘till warm to the touch. Finish the dessert by piping this meringue onto the mousse, torch to golden brown, top it with freeze-dried raspberries and Iranian pistachio.

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