Fig & Pistachio Trendy

Delicious pistachio cream and sweet fig marmalade finished with fresh fig and mint.


  • 6 Pidy Trendy Rectangle shells
  • Fig marmalade
  • Fresh figs (sliced)
  • Crumbled pistachio nuts
  • Edible glue (or a suitable alternative)
  • 50g pistachio paste
  • 2 eggs
  • 65g cream
  • 95g sugar
  • 40g white chocolate
  • 2g gelatin
  • 65g + 120g mascarpone
  • Juice of 1/2 lime


Servings: 6

To make the pistachio cream:

  1. Boil the sugar and cream in a pan
  2. Pour 1/3 of the mixture on the eggs while stirring
  3. When the egg is fully incorporated pour the mixture back into the pan
  4. Heat until the mixture reaches 85 °C whilst stirring frequently
  5. Remove the pan from the heat and add the gelatin, lime juice, chocolate, pistachio paste and 65g of the mascarpone
  6. Stir well and then pour the mixture into a bowl
  7. Leave to cool down to around 30 °C
  8. Add the remaining 120g of mascarpone slowly whilst mixing with a hand mixer or beater until smooth
  9. Put the finished pistachio cream into the fridge to stiffen

To create the fig and pistachio trendy:

  1. Brush the edge of the Trendy shell with edible glue and decorate with the crumbled pistachio nuts
  2. Pipe a layer of pistachio cream into the Trendy shell
  3. Fill the remaining shell with fig marmalade
  4. Place slices of fresh fig on top and finish by piping dots of pistachio cream

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