Pink sponge fingers
- In a mixing bowl, combine the egg yolks and sugar. Beat until the mixture begins to turn white.
- Add half of the egg whites and continue to beat.
- Incorporate a few drops of food colouring and the rest of the egg whites. Beat until the mixture is well blended.
- In a separate bowl, combine the plain flour, cornflour and baking powder.
- Sift the dry ingredients into the egg-sugar mixture, and gently fold in using a rubber spatula until the mixture is smooth and well blended.
- Place a large piece of parchment paper on a baking sheet.
- Transfer the mixture to a pastry bag and pipe in straight lines on the prepared parchment paper. Let sit for 15-30 minutes to harden.
- Meanwhile, preheat the oven to 180°C.
- Dust the slightly hardened mixture with icing sugar and bake for about 15 minutes. Let cool.
- Trim the edges of the cooled biscuits so they are uniform in shape, which will make the charlottes easier to assemble.
Pistachio cream
- Grind the pistachio praline to a paste.
- In a mixing container, beat together the custard, pistachio paste and icing sugar until the mixture is well blended. Using a hand blender will produce a lighter texture.
- Transfer the mixture to a pastry bag.
Raspberry sauce
- Using a fork, roughly crush a third of the raspberries.
- Snip in 3 mint leaves.
- Add the caster sugar and stir well.
To serve
- Place a sponge finger on a flat plate and pipe a large dollop of pistachio cream on the biscuit.
- Gently top with a second sponge finger and pipe 4 smaller dollops on top. Place a whole raspberry and mint leaf on each dollop.
- Repeat for the other 3 plates.
- Garnish each plate with dollops of raspberry sauce and golden syrup.
Enjoy!