White Chocolate, Raspberry & Pistachio Tiramisu
Serves 6-8
“WHITE CHOCOLATE AND RASPBERRIES ARE MADE FOR EACH OTHER.”
100g white chocolate, broken into
pieces
400g raspberries
2 tsp icing sugar
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 white chocolate in a heatproof bowl set over a pan of barely simmering water, without the base of the bowl touching the water. Leave to melt, then remove bowl and set aside.
Put half the raspberries, the icing sugar and 3 tbsp 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; beat together. Mix in the melted white chocolate, then add whipped cream a little at a time, gently folding in with a spatula to keep mixture light. Once all the cream is incorporated, add whisked egg whites a little at a time, again folding in gently rather than stirring.
Select your serving dish – I use a 26cm x 18cm rectangular dish. Use as many sponge fingers as needed to cover the base in a single layer, breaking some up if you need to fit them into corners or sides. Pour over the raspberry sauce; spread it out with the back of a spoon so sponge finger base is 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 pistachios on top. Refrigerate for a minimum of 8 hours before serving.
SABRINA GHAYOUR