Description
This Pistachio and Raspberry Tiramisu is a fresh, fruity twist on the classic Italian dessert. Combining creamy mascarpone and pistachio cream with tart raspberry sauce and refreshing Madeira cake layers, this no-bake dessert delivers a delightful balance of flavors and textures. Perfect for special occasions or summer gatherings, it’s easy to prepare and sure to impress.
Ingredients
For the Raspberry Sauce
- 300g raspberries
- 1 tbsp icing sugar
- 2 tbsp raspberry liqueur (optional)
- 2 tbsp water
For the Cream Mixture
- 500g mascarpone
- 500ml double cream
- 2 tbsp icing sugar
- 2 tsp vanilla extract
- 6 tbsp pistachio cream (e.g. Veggy Duck)
For Assembling
- 2 large Madeira loaf cakes, cut into even 1½ cm slices
- 2 tbsp bright green slivered pistachios
- 300g raspberries
Instructions
- Make the raspberry sauce: Place the raspberries, icing sugar, raspberry liqueur (if using), and 2 tablespoons of water into a food processor. Whizz until puréed, then press the mixture through a sieve to remove the seeds. Chill the sauce until needed.
- Prepare the cream mixture: In a bowl, loosen the mascarpone by beating it. Gradually add the double cream, icing sugar, and vanilla extract, beating gently until combined. Carefully fold in the pistachio cream until evenly mixed.
- Assemble the first layer: Pour the raspberry sauce into a shallow bowl. Dip each Madeira cake slice briefly into the sauce and arrange a single layer in a serving dish. Place whole raspberries in a separate bowl and crush lightly with a fork. Spoon half of these crushed raspberries over the cake layer, pressing down gently. Spread half of the pistachio cream mixture evenly over the raspberries and smooth the surface.
- Assemble the second layer and chill: Repeat the dipping process with the remaining cake slices and layer them over the cream. Top with the remaining crushed raspberries, then spoon or pipe the remaining pistachio cream over the top. Cover and chill the tiramisu for 4 to 5 hours, preferably overnight, to allow flavors to meld.
- Finish and serve: Just before serving, pulse the slivered pistachios in a spice grinder or small food processor to a coarse texture. Sprinkle the crushed pistachios over the top of the tiramisu for a crunchy, nutty garnish.
Notes
- For best results, use a good-quality mascarpone and fresh raspberries.
- The raspberry liqueur is optional but adds a subtle depth of flavor to the sauce.
- If pistachio cream is unavailable, you can substitute it with a high-quality pistachio paste.
- Soaking the cake slices quickly in the sauce prevents them from becoming soggy while still infusing flavor.
- This tiramisu requires at least 4 hours chilling to set properly, but overnight is ideal for the best texture and flavor.
