2 t rose water
75 g or 3/8 C sugar
4 layers of tea biscuits, about 8 oz
48 Leibniz tea biscuits (7 oz pack) or
48 Kedem tea biscuits (2 4.2 oz packs)
24 oz blackberries, halved
scant C pistachios, toasted and roughly chopped
1/4 C pomegranate molasses
In a cold stand mixer bowl, combine cream, rose water, and sugar.
24 oz blackberries, halved
scant C pistachios, toasted and roughly chopped
1/4 C pomegranate molasses
In a cold stand mixer bowl, combine cream, rose water, and sugar.
Beat until stiff peaks form.
On a flat surface, arrange 12 biscuits.
Pipe 1/4 cream.
Layer 1/4 of berries and pistachios.
Lightly drizzle with pomegranate molasses.
Level each layer of biscuits with a flat cutting board.
Repeat for four layers.
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