Entertaining for the long weekend? Dessert is sorted with this tiramisu-with-a-twist recipe from Sabrina Ghayour’s Simply.
Recipe: White chocolate, raspberry and pistachio tiramisu
Serves 6–8
100g white chocolate, broken into pieces
400g raspberries
2 tsp icing sugar
3 Tbsp cold water
2 eggs, separated
350ml double cream
250g tub of mascarpone cheese
50g caster sugar
175g sponge fingers (about 18)
75g pistachio slivers (or whole nuts), finely blitzed in a food processor
Place the white chocolate in a heatproof bowl set over a pan of barely simmering water, without the base of the bowl touching the water, and leave to melt, then remove the bowl and set aside.
Put half the raspberries, the icing sugar and cold water into a food processor or blender and blitz until puréed.
Whisk the egg whites in a small bowl with an electric hand whisk until they form stiff peaks. In a separate bowl, whip the cream to soft peaks.
Put the egg yolks, mascarpone and caster sugar into a large mixing bowl and beat together. Mix in the melted white chocolate, then add the whipped cream a little at a time, gently folding it in with a spatula to keep the mixture light. Once all the cream has been incorporated, add the whisked egg whites a little at a time, again folding them in gently rather than stirring.
Select your serving dish – I use a 26 x 18cm rectangular dish. Use as many sponge fingers as necessary to cover the base of the dish in a single layer, breaking some up if you need to fit them into corners or sides. Pour over the raspberry sauce and spread it out with the back of a spoon so that the sponge finger base is entirely covered, then add the whole raspberries in an even layer.
Finally, pour over the white chocolate mixture and shake the dish to allow the mixture to fill any gaps, then smooth over the surface with a spatula. Sprinkle an even layer of the pistachios on top and refrigerate for a minimum of 8 hours or overnight before serving.
Check out these sweet desserts:
