Are you craving for a heavenly dessert? Look no further than Shirini Latifeh – Snowbites with Rose Cream, a delightful Persian pastry that originates from the enchanting city of Tabriz. The name “Shirini Latifeh” translates to “delicate softness,” and this pastry truly lives up to its name, offering a blissful experience with every bite. Picture this: two light and airy sponge biscuits embracing a luscious, creamy filling infused with the delicate flavors of vanilla and rose. Topped with a sprinkle of chopped pistachios, each bite of Shirini Latifeh is a symphony of flavors and textures.

watch my preparation video on Instagram 

SHIRINI LATIFEH – SNOWBITES WITH ROSE CREAM

But Shirini Latifeh is more than just a treat for your taste buds; it is also a feast for the eyes. With its elegant presentation and heavenly aroma, this pastry is perfect for any celebration, from festive gatherings to intimate family dinners. Whether you are celebrating Christmas, an engagement, a wedding, Persian New Year, or a birthday, Shirini Latifeh is sure to add a touch of sweetness to the occasion.

One of the best things about Shirini Latifeh is its versatility. Whether you serve it as a decadent dessert or an indulgent afternoon snack, it never fails to impress. And thanks to its delicate texture, you can easily pick it up with your fingers, making it the perfect treat for sharing with loved ones.

So why not treat yourself and your loved ones to the exquisite taste of Shirini Latifeh? With its irresistible combination of flavors and its heavenly appearance, it is sure to become a favorite in your dessert repertoire. Trust me, once you try Shirini Latifeh, you will be hooked!

FROM MACARONS, WHOOPIES, TO SHIRINI LATIFEH

Shirini Latifeh is a pastry that looks like a cross between macarons and whoopies. However, it’s actually quite different from both. Macarons are made from meringue-based dough and have a crunchy outer crust, while whoopies are made from batter-based dough and have a soft, moist consistency. Shirini Latifeh, on the other hand, is made from sponge cake batter and has a light, soft texture. It’s filled with rose-infused cream and is so delicious that it’s sure to satisfy your sweet tooth. This batter can also be used to make ladyfingers for a tiramisu. If you’re looking for a unique and delightful pastry experience that falls somewhere between macarons and whoopies, Shirini Latifeh is the perfect choice.

QUICK AND EASY PREPARATION OF SHIRINI LATIFEH

Shirini Latifeh is an easy-to-make pastry that tastes best when freshly prepared. The sponge cake batter is simple to whip up, and you can pipe it onto a baking sheet, dust it with powdered sugar, and bake it for 8-10 minutes. Once baked, let the pastries cool while you prepare the cream filling. Using a piping bag, pipe the cream filling onto one sponge biscuit and sandwich it with another biscuit on top. Finally, sprinkle chopped pistachios around the edges. It’s that easy!

If you’re looking for a delightful treat that’s quick and easy to make, Shirini Latifeh is the perfect choice. Whether you’re preparing for a special occasion or just satisfying your sweet tooth, these delicate pastries are sure to impress. With their light and fluffy texture and heavenly flavor, they’re the perfect addition to any dessert spread. So why not give them a try and indulge in a taste of Persian sweetness? You won’t be disappointed!

INGREDIENTS SHIRINI LATIFEH – SNOWBITES WITH ROSE CREAM

(for about 20 sponge cookies)

4 eggs*

50 g sugar + 50 g sugar*

1/2 tsp vanilla extract*

135 g flour*

1/2 tsp baking powder*

1 pinch of salt

powdered sugar*

INGREDIENTS FOR THE FILLING

300 ml whipped cream*

4 tbsp sugar*

1/2 tsp vanilla extract*

1 tbsp rose water*

INGREDIENTS TOPPING

3 tbsp chopped pistachios*

Powdered sugar* for dusting (optional)

PREPARATION SHIRINI LATIFEH – SNOWBITES WITH ROSE CREAM

Preheat the oven to 180° and line a baking tray with baking paper.
Separate the eggs, whisk the egg yolks with a mixer, and gradually add 50 g of sugar. Beat on high speed for at least 3 minutes until the mixture is creamy and has a light consistency. Add the vanilla extract and continue beating.
In another bowl, beat the egg whites with a pinch of salt until they are firm. Add the remaining 50 g of sugar and continue beating.
Sift the flour and baking powder and add them in very small portions only to the egg yolk and sugar mixture. Stir carefully with a spatula.
Add the whisked egg white and sugar mixture in small portions. Mix well and then carefully fold in the rest with the spatula. Do not stir too much to keep the batter light and airy.
Pour the batter into a piping bag and pipe onto the baking paper one blob at a time with a little space between them. Dust lightly with powdered sugar and bake for 8-10 minutes.
Remove from the oven and leave to cool completely on a cake rack.

PREPARATION FILLING

In the meantime, whip the cream with sugar, vanilla extract, and rose water until stiff. Pour into a piping bag or like I did in an iSi Gourmet Whip* (you don’t need to whip the cream).
Pipe the cream onto one half of the cookie and top with the second cookie.

TOPPING

Sprinkle the chopped pistachios all around.

Dust with powdered sugar. (optional)

BEFARMAYID!

Susan

The items marked with * are affiliate links, referral links. If you buy through this link, I get a small commission. The price stays the same for you and you can easily support my efforts. A big thank you ♥

Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe  and use the hashtag #labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.

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