May 26, 2024
Pistachio, Lemon & Raspberry Tiramisu
Lemon, Pistachio & Raspberry Tiramisu
Vibrant, fresh, Italian-inspired using the best of Irish Dairy
Print Pin RateCalories
Carbs
Protein
Fat
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.