Raspberry Pistachio Tiramisu
Ingredients
Tiramisu
Garnish
Instructions
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In a bowl, mash the frozen raspberries with the sugar until smooth.
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Cut the sponge fingers into small pieces, quickly dip them in amaretto, and layer them at the bottom of the serving glasses. Spoon over a layer of the mashed raspberries, then chill in the fridge.
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Separate the eggs. Whisk the yolks with half the extra sugar until pale and creamy, then fold in the mascarpone until smooth.
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Beat the egg whites until stiff, add the remaining sugar, and continue whisking until glossy. Gently fold the egg whites into the mascarpone mixture.
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Spoon the mascarpone over the raspberry layer in the glasses. Refrigerate for at least 2 hours.
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Just before serving, sprinkle with crushed pistachios and chocolate cookies, and garnish with a few fresh raspberries for a beautiful finish.
Note
Not suitable to freeze.
User Reviews
Lovely summer dessert, really refreshing and surprisingly light. I used a different topping recipe as this is my go to tirmaisu topping – easy and fail safe! 300ml double cream, 300g cream cheese, 1 tin condensed milk – whipped together to form soft peaks. These quanities worked fine with quanitites listed for individual desserts.
Mine didn’t set stiff, they were soft and like mousse, any idea what I did wrong? (Please see Q & A section for the answer..EG)
I did them for Saturday tea and got lots of comments – lovely flavour, nice and summery. The cookie topping goes really well with the raspberry. The quantities worked fine, and the recipe is clear to follow. I made a day ahead and left in the fridge (without the topping) and they were absolutely fine.
Would it be possible to recreate this without raw egg?
Just replace the eggs with whipped cream. So omit the 3 eggs completely and add about 250ml whipping cream. Beat the mascarpone with the 50g of sugar until smooth and creamy. Gently fold ithe whipped cream nto the mascarpone.
There are a couple of things here that could mean the dessert didn’t set properly: – Insufficient chilling time, overmixing the mascarpone, too much liquid in the sponge fingers or deflating the egg whites when folding in. Take care with all these points and hopefully that will help.