The Irish Times Magazine - - FOOD -

This is one of my favourite sweets, which I first had in Tabriz, a city in the north­west of Iran where I stud­ied for sev­eral years. It is called lat­ifeh, which means del­i­cacy in Farsi, which makes sense be­cause this dessert is as light as a feather. You will need a pip­ing bag.


40g shelled pis­ta­chios

3 large eggs, sep­a­rated

90g ic­ing sugar, plus ex­tra for dust­ing 6 car­damom pods, seeds re­moved and ground to a fine pow­der tbsp vanilla ex­tract

70g self- rais­ing flour

25g corn­flour

For the cream fill­ing

300ml dou­ble cream 2 tsp ic­ing sugar tsp rose wa­ter


1. Pre­heat the oven to 220° C/ 200° C fan/ Gas 7 and line a bak­ing sheet with bak­ing parch­ment.

2. Finely grind the pis­ta­chios in a food pro­ces­sor. Set aside.

3. Us­ing an elec­tric mixer on a medium speed, whisk the egg whites with half of the ic­ing sugar un­til the mix­ture is glossy and stands up in stiff peaks when the beat­ers are lifted, do not overdo it. Add the ground pis­ta­chios and whisk for a fur­ther 30 sec­onds.

4. Set aside. Place the egg yolks in a sep­a­rate bowl and add the re­main­ing ic­ing sugar, ground car­damom and vanilla. Us­ing an elec­tric mixer, whisk on a high speed un­til the mix­ture is very pale, has tripled in vol­ume and falls in thick rib­bons when you lift the beat­ers ( be care­ful it does not get too thick and firm).

5. Gen­tly fold the egg yolk mix­ture into the beaten egg whites in two batches. Do not over- fold it as you need to keep the air in the mix­ture. Mix the flour and corn­flour in a bowl and then sift over the egg mix­ture in two batches and gen­tly fold in. Trans­fer the mix­ture to a pip­ing bag. With the bag held ver­ti­cally, pipe 4- 5cm di­am­e­ter cir­cles onto the lined tin, about 2cm apart.

6. Bake for 6- 8 min­utes or un­til the pas­tries are golden ( check fre­quently as they burn eas­ily). Set aside to cool.

7. While the pas­tries are cool­ing, pre­pare the fill­ing. Place all the fill­ing in­gre­di­ents in a bowl and whisk un­til thick peaks form. Once cool, sand­wich the pas­tries to­gether with the whipped cream and chill in the fridge for a cou­ple of hours. To serve, dust some ic­ing sugar on top.

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