Easter Bavarian Cream with Pistachio and Raspberries

To prepare the Easter Bavarian Cream with Pistachio and Raspberries, first focus on the custard: soak the gelatin in cold water. Pour the milk and vanilla extract into a saucepan 1, then heat on the stove. Meanwhile, put the egg yolks with the sugar in a bowl 2 and mix with a whisk 3.

Pour the egg yolk and sugar mixture into the saucepan with the milk 4 and heat to 185°F, stirring constantly to prevent it from sticking to the bottom 5. Transfer everything into a bowl, add the well-wrung gelatin sheets 6, and stir to dissolve completely.

Add the pistachio paste 7 and mix well 8. Cover with cling film in contact 9 and place in the refrigerator to cool for an hour.

In the meantime, prepare the raspberry jelly: soak the gelatin in cold water. Place the raspberries in a saucepan, then add the sugar 10 and water 11. Bring to a boil and cook over medium-high heat for about 10 minutes. When the raspberries have broken down, turn off the heat and blend with an immersion blender 12.

Strain the mixture with a fine-mesh chinois and collect the liquid in a bowl 13. Add the well-wrung gelatin sheets 14 and stir to dissolve completely. Transfer everything into an 18 cm oval mold lined with cling film 15.

Place in the refrigerator and let it set for an hour 16. Now focus on the sauce for decoration: put the raspberries and sugar in a saucepan 17 and reduce over medium-high heat for about 10 minutes until it has a jam-like consistency 18.

Remove from heat and blend with an immersion blender 19. Strain with a fine-mesh sieve to remove the seeds 20, then transfer to a piping bag 21 and keep in the refrigerator.

Proceed with the biscuit preparation: pour the sugar and softened butter into the bowl of a stand mixer 22, then beat until soft. Add the egg yolks, one at a time 23, until they are fully incorporated. Alternatively, you can beat them quickly and add them in a slow stream to the mixer. In a bowl, combine the egg whites and sugar 34.

Beat the egg whites until stiff with an electric mixer 25, then gradually incorporate them into the butter mixture 26, alternating with the sifted flour 27. Mix until you get a homogeneous batter.

Spread the batter on a baking sheet lined with parchment paper 28 and level with a spatula 29. Bake in a preheated static oven at 430°F for 8-10 minutes 30.

Remove from the oven and flip the biscuit onto another sheet of parchment paper 31, then immediately cover with cling film; this way, it will remain moist and elastic. Let cool, then cut out the biscuit with a 21 cm oval mold. To make the Bavarian cream, pour the cream and sugar into a bowl 32, then semi-whip the mixture with an electric mixer 33.

Add the semi-whipped cream to the custard in 3 parts 34, stirring to achieve a homogeneous mixture 35. Transfer the Bavarian cream into a piping bag 36.

Place the same oval mold used for the biscuit on a tray with parchment paper and line it with cling film. Fill the mold with more than half of the Bavarian cream 37, leaving a space in the center where you will insert the raspberry jelly 38. Cover with the remaining Bavarian cream 39.

Smooth the surface 40 41 and let it set in the freezer for 8 hours. After chilling, place the biscuit on a serving plate 42.

Carefully unmold the Bavarian cream on top of the biscuit 43; if necessary, you can slightly warm the mold with a torch. Finally, decorate with raspberry sauce as desired 44. Let rest in the refrigerator for an hour before serving your beautiful Easter Bavarian Cream with Pistachio and Raspberries 45!