Pistachio Strawberry Fraisier
A delightful and elegant dessert that combines the rich flavor of pistachio with fresh strawberries, perfect for special occasions.
Ingredients
For the pistachio sponge
- 4 pieces egg whites (120g)
- 1/2 cup sugar (100g)
- 4 pieces egg yolks (80g)
- 1/4 cup pistachio paste (60g)
- 2/3 cup all-purpose flour (80g)
- 3 tbsp melted butter (40g)
- as needed Fresh strawberries, halved
For the pistachio mousseline cream
- 2 cups whole milk (500g)
- 1/2 cup sugar (120g)
- 5 pieces egg yolks (100g)
- 1/3 cup cornstarch (40g)
- 1 cup unsalted butter, softened (250g)
- 1/3 cup pistachio paste (80g)
For decoration
- as needed Pistachios
- as needed Fresh raspberries
- as needed White chocolate décor
- as needed Edible gold leaf
Instructions
Preparation of the pistachio sponge
- Preheat your oven to 340°F (170°C). Line a baking tray or rectangular mold with parchment paper.
- Whip egg whites with sugar until glossy medium peaks form.
- In another bowl, whisk egg yolks with pistachio paste until smooth and creamy.
- Gently fold the yolk mixture into the whipped egg whites.
- Sift in flour and fold carefully to keep the batter airy, then add melted butter.
- Spread the batter evenly into the prepared tray and bake for 12–15 minutes until lightly golden and springy.
- Let the sponge cool completely before cutting into layers to fit your mold.
Preparation of the pistachio mousseline cream
- Heat milk in a saucepan until steaming.
- In a bowl, whisk sugar, egg yolks, and cornstarch until smooth.
- Slowly pour the warm milk into the yolk mixture while whisking constantly.
- Return the mixture to the saucepan and cook until thick and creamy like pastry cream.
- Cover and cool completely until room temperature.
- Beat softened butter until fluffy, then gradually whip it into the cooled pastry cream.
- Add pistachio paste and continue whipping until silky, airy, and smooth.
Assembling the cake
- Place a pistachio sponge layer at the bottom of your mold.
- Line the sides neatly with halved strawberries for the classic fraisier look.
- Fill generously with pistachio mousseline cream, adding more strawberries inside if desired.
- Cover with another sponge layer and chill until fully set.
- Finish with elegant white chocolate décor, pistachios, fresh raspberries, and delicate touches of edible gold leaf.
- Serve chilled for the dreamiest creamy texture and fresh strawberry flavor.
Notes
Use fresh strawberries for the best flavor and presentation. Make sure your butter is at room temperature for a smooth mousseline cream. If you want some crunch, sprinkle crushed pistachios on top just before serving. For a different flavor, you can replace pistachio paste with almond or hazelnut paste.