No-Fuss Berry Couture Dessert Recipe

Start by preheating your oven to 180°C (350°F). In a mixing bowl, combine *pistachio flour, granulated sugar,* and *eggs*. Mix until smooth. Gradually *fold in the melted butter* until fully combined.

Pour the batter into a greased 20cm (8-inch) round cake pan. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow it to cool for about 10 minutes before transferring to a wire rack.

To make the peach cream, combine *peach puree* and *mascarpone cheese* in a bowl. In a separate small bowl, bloom the *gelatin powder* in cold water for 5 minutes. After that, gently heat it until dissolved.

Mix the dissolved gelatin into the peach mixture and add *powdered sugar*. Stir until smooth and set aside.

In a saucepan, add the *mixed berries*, *sugar*, and *lemon juice*. Cook over medium heat until the berries break down, about 5-7 minutes. Once cooled, blend the mixture until smooth, then strain through a sieve to remove seeds. This will give you a smooth berry coulis.

Whip the *heavy cream* in a clean bowl until it starts to thicken. Gradually add in the *matcha powder* and *powdered sugar*, continuing to whip until soft peaks form.

Be careful not to over-whip, as you want it creamy and light. Set aside in the refrigerator.

Once the pistachio biscuit is cool, slice it into layers. Place the bottom layer on a serving plate and spread a layer of *peach cream* over it. Add another layer of biscuit on top, then drizzle with *berry coulis*.

Add another layer of cream and repeat the process until all ingredients are used. Top with the *matcha cream* for the final layer, and garnish with fresh berries. Chill in the refrigerator for at least 1 hour before serving.