Cut the beetroot into small pieces, place it in the blender, add the milk and blend.

Separate the egg whites from the yolks: pour the yolks into a bowl and beat them with a hand whisk, then add the blended milk, continuing to mix with the whisk.

Combine the baking powder with the flour and sift everything into the bowl with the egg yolk mixture. Stir again to incorporate the dry ingredients well.

Now beat the egg whites you set aside, gradually adding the sugar. Once they’re white and frothy, gently fold them into the egg yolk mixture, using bottom-up movements to avoid deflating them. Heat a nonstick pan over medium heat and grease it with a little butter, using a paper towel to help you. Pour a ladleful of the mixture into the center of the pan.
After about 2 minutes, bubbles will begin to appear on the surface, so flip the pancake with a spatula and brown the other side. Continue with the remaining batter.

In another pan, heat the Gorgonzola Gran Riserva Leonardi over low heat until it becomes a fairly soft cream. You can add a little milk to achieve the desired consistency.

Arrange a pink pancake on a serving plate, drizzle with a little honey and chopped pistachios, add a second pancake, fill with more honey and pistachios and continue stacking them one on top of the other, reaching six.

Pour the Leonardi Gran Riserva Gorgonzola fondue over the top, trying to cover the entire surface; the cream will envelop the entire pancake tower. Garnish with chopped pistachios and raspberries. Enjoy your meal!

Makes about 12 pink pancakes
125 g 00 flour
2 medium eggs
200 g milk
15 g sugar
150 g Gorgonzola Gran Riserva Leonardi
One medium or half large beetroot
6 g baking powder
Honey
Pistachio grains