Vanilla Bean Mini Cakes with Strawberry, Pink Peppercorn & Salted Pistachio

1. Bake the vanilla bean olive oil sponge as per its instructions in 9 4-inch cake tins for 20-25 minutes and let them cool completely.

2. In a medium saucepan over high heat, combine strawberries, granulated sugar, lemon juice, salt, vanilla extract, and pink peppercorns. Bring to a boil.

3. Reduce the heat and let it simmer for 15-20 minutes until the strawberries soften and break down.

4. After cooling, blend the mixture on high until very smooth and strain through a sieve. Refrigerate.

5. Prepare Swiss meringue buttercream as per instructions and gradually add pistachio paste and salt while mixing. Adjust the amount as per taste.

6. For assembly, place a mini cake on a serving stand, frost with pistachio-flavored buttercream using an offset spatula to create a well in the buttercream.

7. Fill the well with strawberry coulis and garnish with additional pink peppercorns if desired.