Pistachio Charlotte with Toffifee and Raspberries

Rating: 4.0571 / 5.00 (105 Votes)

Total time: 1 hour



For the pistachio charlotte with Toffifee and raspberries, first prepare the pistachio cream. To do this, grate the pistachios as finely as possible. Bring the whipping cream to the boil in a saucepan, then turn off the heat. Break the chocolate into pieces and let it melt.

Add the pistachios and mix again briefly with a hand blender. As a flavor enhancer, you can add 3-4 drops of bitter almond flavoring. Chill.

For the sponge cake, preheat the oven to 220 °C top/bottom heat. Line a baking tray with baking paper. Separate the eggs. Beat egg whites with a pinch of salt until stiff, then stir in 1 tablespoon sugar.

Mix yolks with 90 g sugar and 2 tbsp. hot water until the mixture is nice and white and creamy. Fold in the beaten egg whites alternately with the flour, spread on the tray and bake in the oven for 8 minutes.

Sprinkle a sheet of baking paper with a tablespoon of sugar. Remove the dough from the oven and turn it out onto the baking paper. Peel off the top baking paper and roll up, let cool. Then spread a thin layer of Nutella on top. Cut the sponge rolls into 5 mm slices.

Line a bowl with a diameter of about 26 cm with cling film. Then place the slices close together until the entire bowl is lined with them.

Whip the cream until stiff. Soak gelatine in cold water for 5 minutes and squeeze out. Place a tablespoon of whipped cream in a saucepan and dissolve the gelatin in it.

Mix the cream cheese, powdered sugar, curd and lemon juice, then add the gelatine and mix thoroughly. Cut the Toffifee into small pieces. Stir in chocolate flakes, Toffifee and butter vanilla flavoring. Finally, fold in the whipped cream.

Whip the pistachio cream again with a mixer and spread it as the first layer in the charlotte. Spread the raspberries on top of the pistachio cream. Then top up with the cream of toffee. If there are any sponge slices left, place them on top of the cream.

Then top with some amarettini. This should then serve as the base. Put the pistachio charlotte with toffifee and raspberries in the fridge for about 1 hour.

Preparation Tip:

Instead of raspberries you can take other fruits. If you don't have amarettini, make the base of the pistachio charlotte with Toffifee and raspberries with butter cookies.

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