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 ♡ and that is definitely the case with this delicious dessert.
The white chocolate, raspberry & pistachio version of tiramisu is something new I discovered on Instagram and immediately fell in love with. I found out originally the recipe was made by Persian and Middle Eastern Chef Sabrina Ghayour and featured in one of her cookbooks ‘Simply’. The colors of the three main ingredients: white chocolate, raspberry and pistachio, make this the perfect Christmas dessert don’t you think?
Traditionally tiramisu is an Italian dessert with ladyfingers soaked in coffee and layered between a blanket of a whipped mixture of mascarpone, heavy cream, sugar and eggs and topped with cocoa powder. In this recipe the ladyfingers are soaked in a fresh raspberry sauce and covered with a layer of raspberries and a layer of the whipped creamy mixture that is similar to the classic tiramisu. On top chopped pistachio’s!
Tiramisu has many variation, but this one is absolutely a winner. Because of the raspberry this dessert taste 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 deep love, you will taste it!
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!
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