Pistachio dacquoise with mascarpone and peaches
- 100g pistachios, shelled + extra, for sprinkling
- 4 egg whites
- 210g (1 cup) castor sugar
- 15ml (1 tbsp) cornflour
- 250g mascarpone, softened
- 160ml fresh cream, whipped
- 45ml (3 tbsp) castor sugar
- 4 ripe peaches, stoned and sliced
Preheat the oven to 200°C. Grease and line a 20cm x 30cm baking tray.
Grind the pistachios as finely as possible using a spice grinder or pestle and mortar, and set aside.
Whisk the egg whites until stiff peak stage then gradually add the sugar in a stream. Whisk until thick, glossy and all the sugar granules have dissolved.
Fold in the pistachio powder and cornflour. Place in a piping bag fitted with a fluted nozzle and pipe strips of meringue onto the prepared baking sheet. Bake in the preheated oven until just turning golden, about 15 minutes. Remove from the oven and set aside to cool.
Place the mascarpone in a bowl and fold in the cream and castor sugar. Line a loaf tin with wax paper and cut the pistachio meringue to fit the base.
Sprinkle with sliced peaches, top with the meringue and repeat the process, ending with meringue. Cover with plastic wrap and freeze for 1 – 2 hours or until firm. To serve, unmould the dacquoise, arrange peach slices on top and sprinkle with extra pistachios.