Peach and raspberry coupe | Recipe Finder

Ingredients

• 220 gm (1 cup) white sugar
• 1 vanilla bean, split lengthways, or 1 tsp vanilla bean paste
• 4 peaches, stones removed, quartered
• 250 ml (1 cup) thickened cream
• 200 gm raspberries
• 110 gm ( 1/2 cup) caster sugar
• 250 ml (1 cup) sparkling white wine
• 240 gm raspberries
• 90 gm unsalted butter, softened
• 100 gm icing sugar
• 2 eggwhites
• 30 gm caster sugar
• 90 gm plain flour
• 50 gm shelled pistachios, coarsely chopped