Hazelnut Recipe with Raspberries and Citrus topped with Pistachio Pieces

Preheat the oven to 180°C.

Preparation of the base: Sift together the dry ingredients for the base (flour and hazelnut powder) in a mixing bowl. Add the sugar.

Preparation of French meringue: Put the egg whites into the mixing bowl of the mixer equipped with the whisk along with a quarter of the powdered sugar. Start the mixer at a quarter of its power: the mixture should be foamy. Increase the mixer to half of its power. Once small waves form on the surface of the egg whites, add a quarter of the sugar. Set the mixer to three quarters of its power, and once the egg whites start to form peaks around the whisk, add the remaining sugar and set the mixer to maximum power. Beat for 2 minutes. The meringue should form a bird’s beak when the whisk is removed.

Preparation of the cookie dough: Add the sifted dry ingredients to the meringue using a spatula. Gently mix until a smooth texture is achieved.

Preparation of the pastry bag: Take a pre-cut silicone pastry bag or a disposable pastry bag. Empty the contents into the bag. Tips: Cut the top off a water bottle to hold the bag. This allows for easy filling. Use clips to prevent the bag from emptying. Set aside.

Lay out the cookie: Place the pastry ring on a sheet of parchment paper (on a baking tray). Pour the contents of the piping bag into the ring. Smooth the mixture using a spatula. Bake for 20 minutes at 180°C. To check if it's cooked properly, lift the parchment paper; the cookie should be slightly colored.

Preparation of raspberry whipped cream (filling): Pour the liquid cream into the mixer bowl or use a standard mixing bowl with an electric whisk. Set to high speed until a firm cream is obtained, optionally adding a teaspoon of sugar. Add the raspberry jam, then mix gently with a spatula.

Assembly (decor): Peel the citrus fruits, cut them into whole segments, then cut them in half. Set aside. Cut thin slices of apples, then cut them in half. Set aside.

To finish Assembly: Spread the whipped cream over the cooled biscuit. Arrange the raspberries, then using tweezers, place the citrus fruits. Add the apple pieces. Sprinkle everything with roasted pistachio bits. Enjoy. Cut a nice slice, savor, share.