Cheescake Duo

A soft, buttery brioche bun filled with a smooth pistachio cream, layered with sweet raspberry jam and fresh raspberries. Finished with crushed shortbread, chopped pistachios and fragrant dried rose petals for an elegant and indulgent treat.
Cooking Time
45
Portions
10

Ingredients

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  •   Delifrance Brioche Buns
  • g Full fat soft cheese
  • ml Double cream
  • g Icing sugar
  • g Pistachio crème
  • g Raspberry jam
  • g Raspberries
  •   Crushed shortbread for garnish
  •   portion Chopped pistachio for garnish
  •   portion Dried rose petals for garnish

  • 1

    Step 1

    For the pistachio filling - in a bowl add, 500g of the soft cheese, half the double cream, half the icing sugar & the pistachio crème
  • 2

    Step 2

    Beat with an electric stand or hand mixer until thick, light and smooth
  • 3

    Step 3

    For the raspberry filling - in a bowl add, 750g of the soft cheese, half the double cream, half the icing sugar & the raspberry jam
  • 4

    Step 4

    Beat with an electric stand or hand mixer until thick, light and smooth
  • 5

    Step 5

    Gently fold through the raspberries until just combined
  • 6

    Step 6

    To assemble - slice the brioche buns and fill generously with the fillings
  • 7

    Step 7

    Smooth over with a knife or spatula
  • 8

    Step 8

    Garnish & serve

Ingredients

  • 10 Delifrance Brioche Buns
  • 250 g Full fat soft cheese
  • 600 ml Double cream
  • 100 g Icing sugar
  • 500 g Pistachio crème
  • 100 g Raspberry jam
  • 200 g Raspberries
  • 1 Crushed shortbread for garnish
  • 1 portion Chopped pistachio for garnish
  • 1 portion Dried rose petals for garnish