These elegant layered delices combine nutty pistachio sponge, delicately perfumed orange blossom malabi, and a hidden jewel-like pomegranate jelly center. The result is a refined dessert with balanced sweetness, floral notes, and contrasting textures that feels truly special when sliced and served.
Why You’ll Love This Recipe
This recipe is a celebration of precision and flavor harmony. Each layer is distinct yet works together beautifully, offering a soft sponge base, creamy mousse-like malabi, and a refreshing fruity core. It is ideal for special occasions, impressive dinner parties, or when you want to explore classic patisserie techniques with Middle Eastern–inspired flavors.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the pomegranate jelly cubes
1 gelatine leaf
100 ml pomegranate juice
5 g caster sugar
For the orange jelly glaze
2 gelatine leaves
200 ml orange juice
10 g caster sugar
For the orange blossom malabi mousse
350 ml whole milk
120 ml double cream
75 g caster sugar
30 g cornflour (cornstarch)
2 tablespoons water
1½ teaspoons orange blossom water
For the pistachio joconde sponge
Cooking oil spray for greasing
25 g pistachios, finely ground
40 g ground almonds
40 g icing sugar
10 g plain flour
1 large egg
10 g butter, melted and cooled
80 g egg whites (approximately 3 medium egg whites)
20 g caster sugar
For decoration
10 g pistachios, finely chopped
Directions
Prepare three silicone loaf moulds approximately 13 x 5 cm in size and about 4 cm deep. Line each mould with cling film, smoothing it carefully into the corners and leaving excess hanging over the edges for easy removal later.
Prepare the pomegranate jelly cubes and orange jelly glaze the day before. Soak the gelatine leaves in cold water for 5 minutes. Heat the pomegranate juice with the caster sugar until just boiling, squeeze excess water from one gelatine leaf, and dissolve it into the hot juice. Pour into a silicone ice cube tray and refrigerate overnight until fully set.
Repeat the process with the orange juice and caster sugar, dissolving two gelatine leaves into the hot liquid. Divide the orange jelly evenly between the lined loaf moulds, creating a thin base layer. Refrigerate overnight to set.
On the day of assembly, make the malabi. Heat the milk, cream, and caster sugar in a saucepan until it reaches a boil. Meanwhile, mix the cornflour with the water until smooth. When the milk mixture boils, whisk in the cornflour mixture and orange blossom water, then immediately remove from the heat. Transfer to a bowl, cover the surface directly with cling film, and chill until thick enough to pipe.
Preheat the oven to 200°C. Line a 15 x 20 cm baking tray with parchment paper and lightly grease. Grind the pistachios into a paste using a mortar and pestle. In a bowl, mix the pistachio paste, ground almonds, icing sugar, flour, egg, and melted butter until smooth.
Whisk the egg whites to stiff peaks, then gradually add the caster sugar to form a glossy meringue. Fold a spoonful into the pistachio mixture to loosen it, then gently fold in the remaining meringue. Spread evenly in the prepared tray and bake for 12 to 15 minutes. Cool completely and peel off the parchment.
Pipe a thick layer of malabi into each mould over the orange jelly base. Add two pomegranate jelly cubes to the center of each mould, leaving space around them. Pipe more malabi around and lightly over the cubes. Chill for 1 hour.
Cut the cooled joconde sponge into three rectangles matching the mould size. Place each piece on top of the malabi, pressing gently so it sits flush. Fold over the excess cling film and refrigerate for 4 to 5 hours until fully set.
To serve, turn out the delices, remove the cling film, and cut each loaf in half to make six portions. Sprinkle chopped pistachios diagonally over each piece for decoration.
Servings and timing
This recipe makes 6 individual delices.
Preparation time is approximately 2 hours, spread over two days.
Chilling and setting time is about 6 to 8 hours total.
Baking time for the sponge is 12 to 15 minutes.
Variations
You can replace orange blossom water with rose water for a different floral note. The pomegranate jelly can be substituted with raspberry or cherry juice for a slightly sweeter center. Ground almonds in the sponge can be partially replaced with hazelnuts for a deeper nutty flavor.
Storage/Reheating
These delices should be stored in the refrigerator, covered, for up to 2 days. They are best served chilled and are not suitable for reheating, as the mousse and jelly layers are meant to be enjoyed cold.
FAQs
Can I make this recipe in advance?
Yes, this dessert is ideal for making ahead since it requires extended chilling and sets beautifully overnight.
Is orange blossom water very strong?
Used in moderation, it adds a gentle floral aroma without overpowering the dessert.
Can I freeze the delices?
Freezing is not recommended, as the jelly and malabi may lose their smooth texture when thawed.
What if I do not have silicone moulds?
You can use small loaf tins lined very carefully with cling film, ensuring smooth edges.
Can I use powdered gelatine instead of leaves?
Yes, but adjust according to the manufacturer’s conversion instructions for equivalent strength.
Is this dessert very sweet?
No, it is delicately sweet with balanced floral and fruity notes.
Can I make this without nuts?
The nuts are essential to the structure and flavor of the joconde sponge, so a nut-free version would require a different base.
How do I get clean slices?
Use a sharp knife wiped clean between each cut for neat, precise edges.
Can I add more pomegranate jelly?
Yes, but be careful not to overpower the mousse layer or affect the structure.
Is this suitable for formal occasions?
Absolutely, this dessert is elegant, refined, and perfect for special gatherings.
Conclusion
Pistachio, Orange Blossom and Pomegranate Delices are a rewarding project for confident home bakers who enjoy detailed patisserie work. With its beautiful layers, refined flavors, and dramatic reveal at the center, this dessert offers both visual impact and a memorable eating experience.
An elegant multi-layered dessert featuring pistachio sponge, orange blossom-infused malabi mousse, and jewel-like pomegranate jelly cubes, finished with a delicate orange jelly glaze and pistachio garnish. Perfect for special occasions and refined palates.
Author:Sophia
Prep Time:2 hours (spread over two days)
Cook Time:15 minutes
Total Time:8 hours including chilling
Yield:6 individual delices
Category:Dessert
Method:No-Bake and Baking
Cuisine:Middle Eastern–Inspired
Diet:Vegetarian
Ingredients
1 gelatine leaf
100 ml pomegranate juice
5 g caster sugar
2 gelatine leaves
200 ml orange juice
10 g caster sugar
350 ml whole milk
120 ml double cream
75 g caster sugar
30 g cornflour (cornstarch)
2 tablespoons water
1½ teaspoons orange blossom water
Cooking oil spray for greasing
25 g pistachios, finely ground
40 g ground almonds
40 g icing sugar
10 g plain flour
1 large egg
10 g butter, melted and cooled
80 g egg whites (approx. 3 medium egg whites)
20 g caster sugar
10 g pistachios, finely chopped (for decoration)
Instructions
Line three 13 x 5 x 4 cm silicone loaf moulds with cling film, leaving overhang.
Make pomegranate jelly: soak 1 gelatine leaf in cold water 5 min. Heat pomegranate juice with 5 g sugar to boiling. Add squeezed gelatine and dissolve. Pour into ice cube tray and refrigerate overnight.
Make orange jelly glaze: soak 2 gelatine leaves in cold water. Heat orange juice with 10 g sugar, add squeezed gelatine and dissolve. Pour into moulds as a thin base layer and refrigerate overnight.
Make malabi mousse: heat milk, cream, and 75 g sugar to boil. Mix cornflour and water until smooth. Whisk cornflour mix and orange blossom water into boiling milk. Remove from heat, cover surface with cling film, and chill until thick enough to pipe.
Preheat oven to 200°C. Line and grease a 15 x 20 cm tray.
Grind pistachios into a paste. Mix with ground almonds, icing sugar, flour, egg, and melted butter until smooth.
Whisk egg whites to stiff peaks. Gradually add 20 g sugar to form glossy meringue. Fold into pistachio mix.
Spread sponge batter into tray and bake 12–15 minutes until golden. Cool and remove parchment.
Pipe a thick malabi layer into each mould over set orange jelly. Add 2 pomegranate jelly cubes to center of each. Pipe more malabi around and over cubes. Chill 1 hour.
Cut sponge into 3 rectangles to fit moulds. Place on top of malabi, press gently. Fold cling film over and refrigerate 4–5 hours until fully set.
Unmould delices, slice each in half to serve 6. Garnish with chopped pistachios.
Notes
Replace orange blossom water with rose water for variation.
Use raspberry or cherry juice instead of pomegranate for the jelly.
Ground hazelnuts can replace almonds in sponge for a deeper nutty flavor.
Use cling film carefully to ensure clean edges if silicone moulds are unavailable.
Dessert is best served chilled and not suitable for freezing or reheating.
