Pistachio, Lemon & Raspberry Tiramisu Aisling Larkin ndc bloom 2024

Lemon, Pistachio & Raspberry Tiramisu

Vibrant, fresh, Italian-inspired using the best of Irish Dairy
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Ingredients

Cream Filling

  • 6 eggs separated
  • 400 g Irish mascarpone or ricotta cheese softened
  • 200 g whipped cream
  • 200 g sugar 100g for egg yolks 100g for egg whites

Spone Layer

  • 600 g dried sponge fingers
  • 400 ml sugar syrup
  • Juice & rind of a lemon
  • 200 mls limoncello
  • Layer of Flavour
  • 75 g chopped shelled pistachios
  • 150 g pistachio crema/butter
  • 400 g raspberries
  • 250 g lemon curd

Pistachio Butter

  • 200 g pistachios
  • 130 g icing sugar
  • 50 mls water
  • 20 mls olive oil

Instructions

Method:

    Creamy Filling

    • Begin by taking the mascarpone out of the fridge at least an hour in advance to soften.
    • Separate the eggs, placing the yolks in a mixer. Whisk the yolks with 100g of sugar until doubled in size and pale yellow in colour.
    • Fold the egg yolk mixture into the softened mascarpone, mixing lightly until smooth.
    • Clean the mixer and add the egg whites. Whisk the egg whites with the remaining 100g of sugar until a meringue is formed. Fold the meringue into the mascarpone mixture.

    Sugar Syrup

    • Using a small pairing knife peel off the zest of the lemon. Put the juice of the lemon in a small saucepan with the water and the sugar. Bring it to a gentle boil for 2/3 minutes. Turn off, allow to cool a little and then pour in the limoncello.

    Assembly

    • Assemble the tiramisu: Dip the sponge fingers in the limoncello mixture for about 3 seconds to absorb liquid. Layer these in the base of a rectangular serving dish.
    • Add an even layer of the mascarpone mixture, spreading it to fill the gaps.
    • Dot on a few dollops of pistachio cream and lemon curd. Using a skewer drag these mixtures around the cream layer until they are well spread out. Evenly tumble in some fresh raspberries.
    • Repeat the process until the dish is full. Sprinkle the finely chopped pistachios on top.Leave the tiramisu to set in the fridge for at least 3 hours, or preferably overnight.
    • Remove the tiramisu from the serving dish, and cut it into squares.
    • Serve the tiramisu squares on individual plates, garnished with additional raspberries.

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