Tasteful Pistachio, strawberry and peach torta Recipe

Layer Frangelico-spiked fruit with a creamy mascarpone filling and nutty meringue.
Pistachio, strawberry and peach torta
Prep Time : 0:30 | Cook Time : 0:20 | Total Time : 0:50 | Serving : 10 person.


  • 2 x 400g cans sliced peaches, drained, thinly sliced

  • 500g strawberries, very thinly sliced

  • 80ml (1/3 cup) Frangelico liqueur

  • 200g unsalted pistachio kernels, ground

  • 1 teaspoon cornflour

  • 6 egg whites

  • 155g (3/4 cup) caster sugar

  • 125g (3/4 cup) icing sugar mixture

  • 300ml ctn thickened cream

  • 80g (1/2 cup) icing sugar mixture, extra

  • 250g ctn mascarpone

  • Unsalted pistachio kernels, extra, to serve


  • Step 1

    Combine the peach, strawberry and Frangelico in a bowl. Cover with plastic wrap and set aside for 2 hours to macerate.

  • Step 2

    Preheat oven to 170°C. Draw three 24cm squares on 3 sheets of baking paper. Place each sheet on a baking tray. Combine the pistachio and cornflour in a small bowl.

  • Step 3

    Use an electric beater to beat the egg whites in a clean, dry bowl until firm peaks form. Gradually beat in the combined sugar until the sugar dissolves and the mixture is thick and glossy. Gently fold in the pistachio mixture. Divide the mixture evenly among the prepared squares. Use the back of a spoon to smooth the surfaces. Bake for 20 minutes or until the tops are light golden. Transfer the meringues, on the paper, to a work surface. Set aside to cool completely. Carefully remove the baking paper.

  • Step 4

    Beat the cream and extra icing sugar in a bowl until firm peaks form. Fold in the mascarpone until combined and the mixture is thick and smooth.

  • Step 5

    Place 1 meringue on a plate. Carefully spread with one-third of the cream mixture. Top with one-third of the peach mixture. Continue layering with the remaining meringues, cream mixture and peach mixture. Sprinkle with the extra pistachios.

User Review
5 (1 vote)