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230Total Time
2Prep Time
30Bake Time

Raspberry & Pistachio Joy

Celebrity recipe

About the bake

This recipe is by Selasi Gbormittah who featured on the Great British Bake Off in 2016. This recipe combines raspberries and pistachios on a ligh bed of sponge to form a delicate dessert  to impress.     

230Total Time
2Prep Time
30Bake Time


  1. Step 1:

    For the jam:

    Mix the pectin with sugar.

  2. Step 2:

    Cook the raspberries with the sugar mixture on medium heat.

  3. Step 3:

    In the meantime, place the gelatine in a bowl of cold water for 5 minutes.

    Gelatine & Pectin

    Gelatine and pectin can be purchased in any major supermarket.

  4. Step 4:

    After 15 minutes of cooking the raspberries, stir in the lime juice and boil for a further 2 minutes.

  5. Step 5:

    Take off the heat, strain the gelatine and stir into the jam.

  6. Step 6:

    Pour into a clean bowl, cover with cling film and cool immediately.

  7. Step 7:

    For the Pistachio Paste:

    Preheat oven to 170ºc fan/190ºc/gas mark 4

  8. Step 8:

    Make a dry caramel. Place sugar in a pan and cook on low heat until soft to medium boil stage (Caramel). Do not stir.

  9. Step 9:

    Roast the pistachios for 10 minutes on a silicone mat.

  10. Step 10:

    Pour the caramel onto roasted nuts and leave to harden.

  11. Step 11:

    Break into pieces and blitz until a paste is formed. Add the oil a little at a time to loosen the mixture

  12. Step 12:

    Continue to blitz until a smooth paste is formed

  13. Step 13:

    For the Sponge:

    Preheat oven to 180ºc fan/200ºc/gas mark 6. 

  14. Step 14:

    Whip together the almonds, pistachio, flour, sugar and eggs until pale.

  15. Step 15:

    Fold together the mixtures gently and mix in the melted butter, gently.

    Fluffy Sponge

    Fold to avoid knocking air out of mixture. You want a fluffy and airy sponge

  16. Step 16:

    Divide the mixture onto two lined trays and spread thinly using a palette knife.

  17. Step 17:

    Bake for approx. 9-12 mins and allow to cool once baked

  18. Step 18:

    For the Creme Bavarois:

    Whip the cream to soft peaks and chill.

  19. Step 19:

    Heat the milk and vanilla.

  20. Step 20:

    Beat the eggs with the sugar until pale. Pour the warm milk onto the yolk mixture and whisk to avoid lumps.

  21. Step 21:

    Return back onto the heat and stir until thickened slightly.

  22. Step 22:

    Soak the gelatine in a bowl of cold water.

  23. Step 23:

    Take the custard of the heat, stir in the gelatine and cool immediately


    Do not stop stirring when cooking.

    Avoid cooking on high heat.

  24. Step 24:

    Once cool enough, fold in stages, into the whipped cream.

  25. Step 25:

    For the Whipped Chantilly:

    Whip together all the ingredients on medium speed for a minute or two until soft peaks.


    Due to the high fat content, do not whip on high speed.

  26. Step 26:


    Cut the first sponge to fit the mould. Place in the bottom and spread with thin layer of pistachio paste.

  27. Step 27:

    Top with a thin layer of the jam, followed by half the crème bavarois

  28. Step 28:

    Place the second cut sponge onto the crème bavarois. Press down gently and repeat the above.

  29. Step 29:

    Finish with the crème bavarois and freeze for at least 6-12 hours. Preferably overnight.

  30. Step 30:

    When ready, cut into desired size. For individual portions, cut to 5cm x 15cm.

  31. Step 31:

    Fill a piping bag with the whipped cream and pipe peaks onto the sponge.

  32. Step 32:

    Decorate with pistachio paste, raspberries, pistachios and freeze-dried raspberries (optional).

  33. Step 33:

    To create the filled pistachio domes on the whipped cream, use a warm domed measuring spoon and cut the top of the piped whipped peaks. Fill with the pistachio paste.

  34. Step 34:

    Serve with a nice cup of coffee.


  • For the Jam

    • 300g Fresh raspberries
    • 4g Pectin
    • 150g Billington's Unrefined Golden Caster Sugar
    • 10g Lime juice
    • 2g Gelatine
  • For the Pistachio Paste

    • 200g Pistachios
    • 62g Billington's Unrefined Golden Caster Sugar
    • 25ml Grapeseed oil
  • For the Sponge

    • 45g Ground Almonds
    • 60g Ground pistachios
    • 45g Billington's unrefined icing sugar
    • 25g Allinson's plain white flour
    • 5 Eggs (medium)
    • 40g Billington's Unrefined Golden Caster Sugar
    • 15g Unsalted butter (softened)
  • Creme Bavarois

    • 250g Whole milk
    • 1 tsp Nielsen-Massey Vanilla Bean Paste
    • 3 Egg yolks
    • 40g Billington's Unrefined Golden Caster Sugar
    • 5g Gelatine
    • 230ml Double cream
  • For the Whipped Chantilly

    • 140g Double cream
    • 60g Mascarpone
    • 1 tsp Nielsen-Massey Vanilla Bean Paste
    • 10g Silver Spoon Icing Sugar


  • Square mould. 4cm (h) x 20 (w)
  • Mixing bowl

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