Raspberry and Pistachio Charlotte

by Leah Halmagyi


  • 500ml milk
  • 2 eggs
  • 100g caster sugar
  • 50g cornflour
  • 2 tsp natural vanilla extract
  • 20 sponge finger biscuits
  • ½ Madeira cake, sliced into 3cm discs
  • 2 punnets raspberries
  • ¼ cup pistachios, chopped
  • 1 pkt raspberry jelly
  • dried rose petals, to garnish


1 Pour the milk into a medium saucepan and bring to a boil over a moderate heat. Whisk the eggs, sugar, cornflour and vanilla in a bowl, add the hot milk, then return to the heat and cook, whisking constantly, until thickened. Set aside.
2 Line four individual ring moulds with sponge finger biscuits. Cut a disc of madeira cake for the base of each and press in. Arrange half the raspberries on top, then scatter with half the pistachios. Pipe half the custard on top, scatter with the remaining pistachios, then pipe the remaining custard on. Refrigerate until set.
3 Prepare the jelly accord to packet instructions and pour a little onto each, reserving the rest for another use. Refrigerate until set, then garnish with the remaining raspberries and rose petals.