500g Biscuit Mix
40g Pistachio Prime
200g Lilly Neutro
100g Joypaste Pistachio Prime
As needed Fruittidor Cherry
RecipeDownload pdf (4kB)
Whip all the ingredients in a planetary mixer for 10 minutes at high speed. Place batter in parchment lined full sheet tray. Bake at 350°F for 16-18 minutes.
Whisk cream until soft peaks. Mix Lilly and water in a separate bowl. Once Lilly is dissolved fold in soft cream then fold in Joypaste Pistachio. Place in a piping bag fitted with a large star tip.
Using ring cutters to cut small rounds of sponge and place one in the bottom of each Dobla Ballerina chocolate cups.
Spread a thin layer of Pralin Delicrisp Noir on top of the cake then fill the remainder of the cup with pistachio mousse. Top mousse with Fruittidor Cherry.