Polish mazurek is a classic Easter pastry, but this one is exceptional because it’s gluten-free and pistachio-flavored! Discover the taste of this original combination.
Ingredients
Base
- Buckwheat cookies – 240 g
- Butter – 100 g
Cream
- White chocolate – 200 g
- Mascarpone cheese – 500 g
- Pistachios – 140 g
- Heavy cream (30% fat) – 200 ml
Additional
- Pistachios – 35 g
- Raspberries – 70 g
Preparation
Step 1: Prepare the Mazurek Base Transfer the cookies to a blender or food processor and finely grind them (to sand-like consistency). Transfer to a bowl. Melt the butter in a saucepan and add it to the cookies. Mix until the ingredients are combined.
Line a baking dish with parchment paper. Spread the cookie and butter mixture into the dish, pressing it evenly onto the bottom.
Step 2: Prepare the Pistachio Cream Peel the pistachios and transfer them to a blender or food processor. Blend until smooth.
Whip the chilled heavy cream in a mixing bowl. Gradually add the mascarpone cheese while continuing to whip until well combined.
Melt the white chocolate in a double boiler and add it to the prepared cream mixture. Stir. Add the blended pistachios and mix again.
Spread the prepared cream mixture over the mazurek base, distributing it evenly throughout the dish.
Step 3: Decorate and Chill the Mazurek Decorate the mazurek with chopped pistachios and fresh raspberries. Chill the pastry in the refrigerator for at least 2 hours.
