A simplified version of tiramisu (without eggs), enhanced with pistachio paste and raspberries. Delicious and quick!
Ingredients
- 250 g mascarpone cheese (chilled)
- 1 cup strong coffee
- 3 – 4 tablespoons amaretto liqueur
- 200 g sweet pistachio cream
- small pack of round ladyfinger biscuits (about 120 g)
- about 100 – 200 g raspberries
- unsweetened cocoa powder
Preparation
Brew strong coffee (e.g., with 2 tablespoons of instant coffee + 250 ml boiling water), add amaretto liqueur, and let it cool (you can speed up cooling by placing the coffee in cold water). Briefly dip ladyfinger biscuits into the coffee (about 2 seconds on each side) and arrange them in small glasses or dessert cups. Place about 2 – 3 biscuits in each glass. In a bowl, whisk mascarpone cheese with a mixer for about 1.5 minutes until smooth.
Add pistachio cream and continue to whisk for about 1 minute until the mixture becomes fluffy. Spread half of the mascarpone mixture over the biscuits, then add raspberries (you can reserve some for decoration). Cover with the remaining mascarpone mixture. Arrange coffee-soaked ladyfingers on top with the rounded side facing up. Dust with cocoa powder using a sieve. Optionally, decorate with raspberries.
Enjoy your delightful pistachio tiramisu with raspberries!
