Almond Pistachio Strawberry Recipe

Prepare batter

Preheat oven to 220°C (425°F). Line a half-sheet or 30x40 cm baking tray with parchment and lightly grease. Whisk whole eggs and 50 g sugar until pale, thick, and ribbon stage (about 3–4 minutes with a handheld mixer).

In a separate bowl, whip the 3 egg whites with 15 g sugar to soft-medium peaks. Fold a spoonful of the whipped egg whites into the whole egg mixture to lighten it, then gently fold in the remaining whites until homogenous.

Sift together the almond flour, pistachio flour, all-purpose flour and a pinch of salt. Fold the dry mix into the egg mixture in two additions, taking care not to deflate the batter. Fold in the melted cooled butter and vanilla until just combined.

Spread the batter thinly and evenly across the prepared tray (about 3–4 mm thick). Smooth the surface with an offset spatula. Bake for 6–8 minutes until lightly golden and springy. Remove from oven and let cool slightly. Trim to desired size (to fit rings or molds) once cooled.

In a small saucepan combine chopped strawberries, 60 g sugar, and lemon juice. Let macerate 10 minutes to draw out juices.

Place the saucepan over medium heat and simmer, stirring occasionally, until the fruit breaks down and the mixture thickens (8–12 minutes). If using pectin, whisk it in after about 5 minutes and continue cooking per package instructions. Taste and adjust sweetness.

When jammy and slightly reduced, remove from heat. For a smooth marmalade, blend briefly with an immersion blender and strain through a fine sieve if desired. Cool to room temperature. Refrigerate until needed.

Bloom 2 gelatin sheets in 30 ml cold water for 5–10 minutes (if using powdered gelatin, sprinkle over the water and let sit).

In a small saucepan, heat the 100 ml milk until just steaming. Whisk together 3 egg yolks and 30 g sugar until pale. Temper the yolks by adding a little hot milk while whisking, then return the mixture to the saucepan and cook gently over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon (custard/creme anglaise consistency). Do not boil.

Remove from heat, add the bloomed gelatin and stir until fully melted. Add the almond paste and almond extract and use an immersion blender or whisk until smooth and fully incorporated. Let cool to about 30–35°C (lukewarm).

Whip the 240 ml chilled heavy cream to soft peaks. Fold one-third of the whipped cream into the almond custard to loosen it, then gently fold in the remaining cream until fully combined and smooth. Keep chilled until assembly.

Bloom 1.5 gelatin sheets in 20 ml cold water for 5–10 minutes (or use equivalent powdered gelatin).

Heat 70 ml milk until steaming. Whisk 2 egg yolks with 25 g sugar until pale. Temper the yolks with a bit of hot milk, return to saucepan and cook gently until slightly thickened. Remove from heat and stir in the bloomed gelatin until melted.

Whisk in pistachio paste and softened butter until completely smooth. Optionally add a drop of green food coloring for a brighter color. Allow the pistachio base to cool to about 30–35°C.

Whip 200 ml chilled heavy cream to soft peaks. Fold one-third of the whipped cream into the pistachio base to loosen, then fold in the remaining cream gently until homogenous. Chill until ready to assemble.

Prepare a cake ring or mousse molds the size you need (suggested 18–20 cm round ring or individual rings). Line the base with a strip of acetate if available for clean release.

Place a layer of trimmed pistachio joconde on the bottom of the ring/molds. If needed, cut to fit snugly.

Pipe or spoon an even layer (about one-third of the total) of pistachio mousse over the joconde. Smooth gently with a spatula. Refrigerate 15–20 minutes to allow the mousse to set slightly.

Spoon a thin layer (about 3–4 mm) of chilled strawberry marmalade over the set pistachio mousse.

Spread a layer of almond mousse (about one-third of the total) over the marmalade and level gently. Chill 15 minutes to set.

Top with the remaining pistachio mousse, smoothing the top. Finish with the remaining almond mousse if building multiple strata, or reserve some mousse for piping/garnish as desired.

Chill assembled dessert at least 4 hours, preferably overnight, to fully set and marry the flavors.

Before unmolding, warm the neutral glaze or apricot jam and brush over fresh strawberry slices if using. Unmold the set cake, remove acetate, and garnish with glazed strawberry slices and chopped pistachios. Keep refrigerated and serve chilled.