Raspberries & Pistachio Tiramisu

Raspberries & Pistachio Tiramisu

If you ask my husband what he wants to eat for dessert, he will always answer the same thing: Tiramisu. This Italian specialty is his favorite dessert of all time. I have spent the last 15 years trying to refine my recipe.

Our all-time favorite is the classic tiramisu with coffee but for occasions like Valentine’s day, I love to switch it up and prepare one with Raspberries and Pistachio. It’s fresher and ends perfectly with a romantic dinner!

Preparation & Cooking time: 5 hours

Ingredients

16 oz of Mascarpone
12 oz of Raspberries
3 to 4 Tsp of Heraia Pistachio Cream
1/2 Cup of Powdered Sugar
4 Tsp of Nev Vanilla Infused Honey
1/2 Cup of Heavy Cream
2 Tbs of Amaretto (optional)
10 Lady Fingers

The recipe

1. In a pan, mix half your raspberries, 2 tsp of vanilla-infused honey and cook for 10 minutes. Once your preparation becomes a sauce, remove it from the heat and let it rest.

2. Arrange your lady fingers at the bottom of a springform pan

3. Pour the raspberry sauce over the lady’s fingers until they are completely covered.

4. Reserve in the fridge

Tip: you can use any other type of gluten-free base if you prefer.

5. In a large bowl, whisk the mascarpone with the powdered sugar until fluffy

6. Add the Amaretto and 2 tsp of vanilla-infused honey to the preparation

7. In another bowl, whip the heavy cream until it becomes smooth and thick.

8. Fold the whipped cream into the Mascarpone preparation

9. Pour the cream preparation over the lady’s fingers & raspberry sauce

10. Add 3 to 4 Tps on top of the cream and gently stir it. It should start mixing and creates a thin pistachio-flavored layer

11. Arrange the raspberries on top of the cake.

Tip: you can skip this step if you want but it brings a lot of freshness to the recipe…