Pistachio Cheese Filling
- 450gr Avonmore cream cheese
- 110gr refined sugar
- 15gr cornstarch
- 40gr pistachio paste
- 3 eggs (55gr each)
- 180gr Whipping Cream Avonmore
Pistachio Chantilly Cream
- 350gr Whipping Cream Avonmore
- 50gr Mascarpone
- 20gr sugar
- 15gr pistachio paste
HOW TO MAKE
A. Pistachio Cheese Filling
- Preheat the oven to 210°C (410°F).
- Line a 7-inch round pan with parchment paper.
- Beat the cream cheese in a mixer fitted with a paddle attachment until smooth.
- Add the sugar and cornstarch and continue mixing until combined.
- Scrape down the bowl, add the eggs and beat for another 2 minutes until smooth.
- Pour the mixture into the lined pan, filling it approximately ¾ full.
- Bake in the preheated oven for 30 minutes, then allow the cake to cool and set.
B. Pistachio Chantilly Cream
- Place all ingredients in a mixer and whip to the desired consistency.
- Use a piping bag to pipe the cream onto the cooled cake.
