This tiramisu has the ladyfingers soaked in a fresh raspberry sauce and covered with a layer of raspberries, white chocolate, and cream.
Tiramisu is one of those classic desserts I can never resist. It’s the reason why I don’t make it often because we will both eat ourselves sick. With Christmas coming, there is an opportunity to make tiramisu not just for the two of us but for our loved ones too. Cooking is all about how much love you put in it ♡. Love is definitely part of this delicious dessert.
A recipe inspired by a Persian Chef
This white chocolate, raspberry & pistachio version of tiramisu is something new. I discovered this recipe on Instagram and immediately fell in love with it. The original recipe comes from Persian and Middle Eastern Chef Sabrina Ghayour. It’s featured in one of her cookbooks ‘Simply’. The three main ingredients are white chocolate, raspberry, and pistachio. Those colors together make this the perfect Christmas dessert don’t you think?
Tiramisu, but different
Traditionally tiramisu is an Italian dessert with ladyfingers soaked in coffee and layered between a blanket of cream. This cream is a whipped mixture of mascarpone, heavy cream, sugar, and eggs. The dessert is topped with cocoa powder. In this recipe, the ladyfingers are soaked in a fresh raspberry sauce and covered with a layer of raspberries. The cream is similar to the classic tiramisu. On top no cacao powder but chopped pistachios!
Why this tiramisu is a winner
Tiramisu has many variations, but this one is absolutely a winner. Because of the raspberry, this dessert tastes super fresh and is pure joy all year round. It doesn’t take much effort to prepare, just be aware that it needs 8 hours to firm in the fridge before serving. I advise you to make this tiramisu the evening before you want to serve it. And don’t forget to give it some pure love, you will taste it!
Are you as crazy about pistachios as we are? Try out this pistachio pesto!
White Chocolate & Pistachio Tiramisu with Raspberry
- KitchenAid RRK150WH 5 Qt. Artisan Series – White
- 100 gram white chocolate
- 400 grams raspberries
- 2 tsp powdered sugar
- 3 tbsp cold water
- 2 eggs yolk separated from egg white
- 350 ml heavy cream
- 250 gram mascarpone
- 50 gram granulated or caster sugar
- 175 gram ladyfingers
- 75 grams pistachios finely cut
- Break the white chocolate into pieces and add to a heatproof bowl. Set over a pan of hot water. Let the chocolate melt, then remove the bowl and set aside.
- Transfer half of the raspberries, the powdered sugar and cold water into a food processor or blender and mix until puréed.
- Whisk the egg whites in a small bowl until they form mountain peaks. If you have an electric hand whisk use this, if not work those muscles. In a separate bowl, whip the cream to soft peaks.
- Add the mascarpone, caster sugar and egg yolks into a large mixing bowl and whisk it up. Mix in the melted white chocolate. Add the whipped cream gently with a spatula a little at a time. The mixture should stay light. Once everything is well incorporated add the the stiff egg whites, again gently and a little at a time.
- Now grab a serving dish (about 26x 18 cm). Cover it with the ladyfingers and use as much as necessary to cover the complete dish. You can break some up to complete everything including the corners. Pour the raspberry sauce and spread it out with the back of a spoon to make sure the base is entirely covered. Add the whole raspberries and spread it equally.
- Top it with the white chocolate and mascarpone mixture and shake the serving dish a little bit to allow the mixture to fill any gaps. Use a spatula to get a smooth surface. Refrigerate for a minimum of 8 hours before serving.
- Sprinkle with the chopped pistachios just before serving. This will give the most beautiful result because the pistachios will be fresh!