Tickets for Taste of Dublin is back are on sale now. Join us 13 – 16 June 2024.

12 - 15 JUNE 2025, MERRION SQUARE

Days
Hours
Minutes
Seconds

Christmas Recipe: Jeeny Maltese’s Festive Pistachio & Raspberry Meringue Cake

METHOD

  1. Layout your pastry into a flat rectangle, keeping it on the paper.
  2. Combine the mustard and cream cheese together and spread across the pastry.
  3. Line the salami across the top part of your pastry in single layers.
  4. Next layer the grated cheese, then the brie and finally crumble over the blue.
  5. Sprinkle over some dried or freshly chopped sage and drizzle with olive oil. This will help it stick as you roll.
  6. Season with a little salt and some fresh ground black pepper.
  7. Roll the rectangle inwards from the longest side. Try to roll this as tight as you can.
  8. Once you get a long tube, wrap it up again in some more paper as tight as possible and put in the fridge for at least an hour.
  9. Pre-heat the oven to 180C.
  10. Remove the tube from the fridge; it should be fairly solid now. Remove all wrapping; it would be great to re-use the baking paper to line a flat tray.
  11. Start to slice, about ½ inch thick, from one side, I find using a bread knife works best.
  12. Place your pinwheels, at least 2 inches apart(socially distanced!), on your lined baking tray.
  13. Bake in your oven for 8-10 minutes.
  14. Remove from the oven, carefully plate them and drizzle a little balsamic over them. They can be eaten hot or cold.
  15. The tube can be frozen for up to a month; you will need at least 4 hours to thaw it out before cutting cooking.

Alternate fillings: Add different cheeses and cured meats, sauerkraut, corned beef, caraway, sundried tomato, cream cheese, parmesan with basil oil.

RECIPE INFORMATION

This recipe serves 8-10 people.

INGREDIENTS

For the meringue:

35g (1/3 cup) icing sugar

125g (1 cup) shelled pistachios, plus extra for topping

120g (1 cup) caster sugar

120g (4) egg whites

1 tsp red wine vinegar

pinch of sea salt

For the pistachio cream:

(280 g) mascarpone

(270 ml) whipping cream

1/4 cup icing sugar

2 tsp vanilla extract

Orange zest (optional)

½ cup pistachio paste

For the decoration:

Fresh raspberries

(30 g) pistachios

Blubs of pistachio cream

A sprinkle of Icing sugar

Allergens highlighted in bold.

SIGN UP

Sign up to our newsletter to get first access to our line-up announcements, limited ticket releases and all our latest news 

Sign up to our newsletter to hear about Taste of Dublin and other similar events, products and services. Equinox Events Ltd are the controllers of your data. Click unsubscribe in any email to withdraw your consent or change your preferences as described in the Privacy Policy and Cookies Policy.

OCCASIONS

OCCASIONS

CUISINES

CUISINES

SIGN UP

Sign up to our newsletter to get first access to our line-up announcements, limited ticket releases and all our latest news 

Sign up to our newsletter to hear about Taste of Dublin and other similar events, products and services. Equinox Events Ltd are the controllers of your data. Click unsubscribe in any email to withdraw your consent or change your preferences as described in the Privacy Policy and Cookies Policy.