Peach and raspberry coupe

Serves 6 For raspberry granita, combine caster sugar and ½ cup water in a saucepan and bring to the boil, simmer for 2 minutes, then add raspberries and remove from heat. Process raspberries and syrup in a blender, then strain through a fine sieve and discard seeds. Add sparkling wine and stir to combine. Pour mixture into a large shallow freezer-proof tray and freeze until frozen. Remove from freezer and use a fork to scrape the mixture into small ice crystals, then return to freezer until required.

Combine sugar, vanilla bean and sparkling wine in a saucepan and bring to a simmer over medium heat. Add peaches, reduce heat to low and poach for 5 minutes or until just tender. Cool to room temperature, then refrigerate until required.

For pistachio cat tongues, preheat oven to 200C. Using an electric mixer, beat butter and icing sugar until pale and fluffy. Whisk eggwhites in a clean bowl until soft peaks form, then add caster sugar a little at a time, beating until sugar dissolves before adding more, continue whisking until incorporated. Fold eggwhite through creamed butter mixture, then add flour and stir to combine. Spoon mixture into a piping bag fitted with an 8mm plain nozzle and pipe 6cm lengths onto baking paper-lined oven trays, then scatter with pistachio. Bake for 8 minutes or until golden around edges, then transfer to a wire rack to cool. Makes about 50. Biscuits will keep in an airtight container for up to 1 week.

Whisk cream and 2 tbsp peach poaching liquid in a large bowl until soft peaks form. To serve, divide poached peaches and raspberries among glasses, top with cream, then granita. Serve immediately with pistachio cat tongues.