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Raspberry Pistachio Tiramisu

Prep Time 30 mins
Total Time 30 mins
Ratings: 4.3 from 3 votes
Courses:
Difficulty: Intermediate
Servings: 6
Best Season: Summer
Ingredients
    Tiramisu
  • 125 g frozen raspberries
  • 2 tbsp sugar
  • 20 sponge fingers
  • 150 ml amaretto liqueur
  • 3 eggs
  • 50 g sugar, extra, divided
  • 250 g mascarpone
    • Garnish
  • 60 g pistachios, roughly chopped
  • Chocolate cookies, crushed
  • Raspberries, fresh
Instructions
  1. 1

    In a bowl, mash the frozen raspberries with the sugar until smooth.

  2. 2

    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.

  3. 3

    Separate the eggs. Whisk the yolks with half the extra sugar until pale and creamy, then fold in the mascarpone until smooth.

  4. 4
    Beat the egg whites until stiff, add the remaining sugar, and continue whisking until glossy. Gently fold the egg whites into the mascarpone mixture.
  5. 5

    Spoon the mascarpone over the raspberry layer in the glasses. Refrigerate for at least 2 hours.

  6. 6
    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.

View online: https://elgustoglobal.com/recipe/raspberry-pistachio-tiramisu/