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    Pistachio and Chocolate Torte with Summer Berries

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    Pistachio and Chocolate Torte with Summer Berries

    Mary Cadogan suggests some simple but delicious ways to enjoy the offerings of summer. One of the highlights of every cook's year is the arrival of the first English strawberries of the season. It's not just their sensational flavour and luscious texture that gets our tastebuds tingling - it's the memories of summers past. Once these gorgeous berries arrive, we know that summer is truly here. We can put away our cardigans, dust off the garden furniture and look forward to long, hot days gorging on summer berries. And, as we become increasingly able to buy once-seasonal produce all year round, it's even more of a treat to enjoy the distinctive juicy freshness of Britain's home-grown summer fruits. Eating the first of the fresh raspberries straight from the punnet, setting out a big bowl of cherries for the children to stain their mouths with, and whizzing up milkshakes with the late summer glut are all wonderful pleasures. And when you tire of eating these glorious fruits as nature intended, you can try whipping up this simple but mouth-watering recipe to enjoy with family and friends. This torte is perfect for dinner parties, as it can be made several days ahead - just wrap it in foil and keep it cool, adding the cream and fruit an hour before serving.

    • Vegetarian
    • Preparation time: 25 minutes
    • Cooking time: 40 minutes to 45 minutes
    • Total time: 1 hour 5 minutes to 1 hour 10 minutes 60 minutes 10 minutes

    Makes: 8-10 slices


    • 100g shelled unsalted pistachio nuts
    • 50g dark chocolate, finely chopped
    • 5 medium egg whites
    • 200g caster sugar
    • 25g plain flour
    • Two 284ml tubs Waitrose Channel Islands Extra Thick Cream
    • 250g strawberries
    • 125g raspberries
    • 125g blueberries
    • Icing sugar, for dusting


    1. Preheat the oven to 180°C, gas mark 4.
    2. Butter a 23cm loose-based cake tin and line the base with a circle of baking parchment.
    3. Grind the pistachio nuts in a food processor until finely chopped.
    4. Mix the nuts with the finely chopped chocolate.
    5. Using a large mixing bowl, whisk the egg whites until they begin to form stiff peaks. Whisk in the sugar, a heaped tablespoon at a time. Using the whisk blades, lightly fold in the pistachios and chocolate, then sift in the flour and fold in lightly.
    6. Tip the mixture into the prepared tin and spread it out with the back of a spoon. Bake for 40-45 minutes, until firm to the touch and golden brown. Cool in the tin for 5 minutes, then loosen the sides of the torte and turn out onto a wire rack.
    7. Peel off the lining paper and leave to cool completely.
    8. To serve, place the torte on a serving plate and spoon the cream over the top. Slice the strawberries and scatter them over the torte, along with the raspberries and blueberries, allowing some to spill onto the serving plate. Dust with icing sugar, cut into wedges, and serve.

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