Looking for the perfect holiday dessert? Look no further, this Pistachio Raspberry Tiramisu is it! Using coconut sugar and gluten-free biscuits, it is of course perfetly aligned with our anti-inflammatory lifestyle and feels like a treat but one that makes you feel good, so you can eat your cake and have it too!
Ingredients: (preferably organic)
- 1 cup pistachios, shelled
- ¼ cup coconut sugar
- 4 cups vegan mascarpone
- 1 cup pistachio butter, unsweetened
- ½ cup vegan cream
- ½ cup maple syrup
- 2 cups raspberries, frozen
- 1 pack tiramisu biscuits, gluten free
Directions:
01. Place the frozen raspberries in a small pot and bring to a boil with a splash of water. Turn down to simmer and add a splash of maple syrup. Simmer without a lid for ten minutes, then strain through a sieve and reserve the essence in a bowl. Place in the fridge to cool down.
02. Add the vegan mascarpone to a blender along with the pistachio butter, the rest of the maple syrup and vegan cream. Blend until smooth and place in the fridge to set.
03. Make the pistachio topping by placing the pistachios in a pan with the coconut sugar and heat up to medium heat until the sugar starts to caramelize. Lower the heat and carefully make sure all the pistachios are caramelized with the sugar. Set aside on a plate and let cool down.
04. Assemble your tiramisu by spreading a layer of the pistachio mascarpone cream and then dip the biscuits in the raspberry essence and place on the cream one by one. Top with another layer of mascarpone cream.
05. As the final step, place the caramelized pistachios in a food processor and blend until fine. Use this to top the tiramisu and leave in the fridge for at least two hours before serving.
