Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Sponge mixture
Meringue
How it's done
Sponge mixture
Using the whisk on a mixer, beat the sugar and egg yolks in a bowl until the mixture is light and frothy. Beat the egg whites with the salt until stiff, add the sugar, continue to beat until the egg whites turn glossy. Mix the pistachios and flour, add to the mixture in layers along with the egg whites, carefully fold in using a rubber spatula. Spread the mixture into a rectangle (approx. 1 cm thick) on a baking tray lined with baking paper.
To bake
Approx. 7 mins. in the centre of an oven preheated to 220°C. Remove from the oven, tip the sponge and paper onto a fresh sheet of baking paper. Cut out 4 circles (each approx. 7 cm in diameter). Turn up the oven to 240°C (top heat or grill only).
Meringue
Beat the egg whites with the salt until stiff, add the sugar, continue to beat until the egg whites turn glossy. Place 4 scoops of ice cream on top of the sponge circles. Spread the meringue around the ice cream scoops. Bake for approx. 1 min. in the upper half of the oven, serve.
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