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Tiramisu with white chocolate, raspberry and pistachio

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  • Preparation time: 1 h
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  • Number of ingredients: 10
tiramisu with white chocolate raspberry and pistachio

Tiramisu with white chocolate, raspberries and pistachios is perfect for those who love to prepare no-bake desserts. Typically, tiramisu consists of layers of biscuits moistened with coffee and a cream of mascarpone cheese or sweet cream.


This time, we've tweaked the tiramisu recipe a little. We'll add fresh raspberries to the biscuit layer and use mascarpone cheese, sweet cream and white chocolate for the cream. We'll add crushed pistachios to complete the light cream texture.


You can use the code RECIPE to get a 10% discount when ordering BAM products.

This recipe for tiramisu with white chocolate, raspberries and pistachios is also suitable for children as it does not contain coffee like classic tiramisu. With the ingredients in the recipe, you can serve between six and eight portions.


Instead of tiramisu with white chocolate, raspberries and pistachios, you can also serve:

  • classic tiramisu with coffee
  • tiramisu with white chocolate and strawberries
  • tiramisu with a twist
  • pistachio tiramisu.
BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Ingredients:

  • 100 g BAM white chocolate
  • 400 g raspberries
  • 2 teaspoons powdered sugar
  • 3 tablespoons cold water
  • 2 eggs (separated)
  • 350 ml heavy cream
  • 250 g mascarpone cheese
  • 50 g sugar
  • 175 g savoiardi biscuits (approx. 18 biscuits)
  • 75 g chopped pistachios
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Instructions:

1
Melt the white chocolate over a water bath. Put half the raspberries, powdered sugar and cold water in a saucepan and cook until a puree-like texture is achieved. In a small bowl, beat the egg whites until stiff. In a separate bowl, whip the sweet cream.
2
Place the egg yolks, mascarpone and sugar in a large bowl and whisk. Stir in the melted white chocolate, then gradually add the whipped cream, folding it in gently with a spatula to keep the mixture light. When all the whipped cream has been added, add the whipped egg whites in the same way.
3
Choose a serving container - I use a rectangular baking tray measuring 26 x 18cm. Use enough savoiardi biscuits to cover the bottom of the container in one layer. Pour the raspberry sauce evenly over the biscuit layer. Then add the whole raspberries on top of the raspberry sauce in an even layer. Finally, pour the white chocolate mixture over the top and shake gently to fill in any gaps, then smooth the surface with a spatula. Sprinkle an even layer of pistachios over the top and refrigerate for at least 8 hours or overnight before serving.

Premium BAM baking products.

Order ingredients with a 10% discount:

Discount on products used in the recipe - 10%:
-6,44 €
Total:
64,40 €57,96 €
-10%
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