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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
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.
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