This is an excellent dessert to have any time of the year, but it could be a great dessert for Christmas, especially if you are not that keen on the traditional Christmas pudding. It is certainly better if it is consumed on the same day, but we kept it in the fridge for about 4 days and it was still delicious. I would make it the previous day if wanting it for Christmas lunch or dinner. The original recipe only uses raspberries, but unfortunately they were too expensive at the time I made it, and decided to use a combination of blueberries and raspberries. We thought it was lovely and turned into a fabulous dessert. Ingredients: 70g shelled pistachio kernels, plus an extra 15g, roughly chopped 4 large eggs, whites and yolks separated 130g caster sugar 2 tbsp hot water 80g self-raising flour ⅛ tsp salt ⅛ tsp almond extract 20g icing sugar 100g fresh raspberries 200g fresh blueberries White chocolate cream: 200g white chocolate buttons, or 200g block of white cooking ch...