A slightly simplified version of Tiramisu (without eggs) but with the addition of pistachio paste and raspberries. Delicious and lightning-fast!
Ingredients
- 250g mascarpone (chilled)
- 1 cup strong coffee
- 3 – 4 tablespoons amaretto liqueur
- 200g sweet pistachio cream*
- small pack of round ladyfingers (about 120g)
- about 100 – 200g raspberries
- unsweetened cocoa powder
Preparation
Brew strong coffee (e.g., with 2 tablespoons of instant coffee + 250ml boiling water), add amaretto liqueur, and let it cool (you can place the coffee in cold water). Dip ladyfingers briefly (about 2 seconds on each side) into the coffee and arrange them in small glasses or wine glasses. Place about 2 – 3 ladyfingers in each glass. Place mascarpone in a bowl and beat with a mixer for about 1.5 minutes. Add pistachio cream and beat for another minute until the cream becomes fluffy. Spread half of the mixture over the ladyfingers, add raspberries (you can leave some for decoration). Cover with the remaining cream. Arrange coffee-soaked ladyfingers on top, with the rounded side facing up. Sift cocoa powder directly over the top. You can decorate with raspberries.
