Name: Pistachio and raspberry tiramisu
Prep time: 30 min
Total time: 30 min
Yield: 12
Cuisine: Italian
Ingredients: 500g mascarpone; 500ml double cream; 2 tbsp icing sugar; 2 tsp vanilla extract; 6 tbsp pistachio cream (we used Veggy Duck, available online); 2 large madeira loaf cakes cut into even 1½cm slices; 300g raspberries; 2 tbsp bright green slivered pistachios; 300g raspberries; 1 tbsp icing sugar; 2 tbsp raspberry liqueur (optional)

A whole pistachio and raspberry tiramisu with a slice taken out of it

500g mascarpone
500ml double cream
2 tbsp icing sugar
2 tsp vanilla extract
6 tbsp pistachio cream (we used Veggy Duck, available online)
2 large madeira loaf cakes
cut into even 1½cm slices
300g raspberries
2 tbsp bright green slivered pistachios

RASPBERRY SAUCE

300g raspberries
1 tbsp icing sugar
2 tbsp raspberry liqueur (optional)

Method

step 1
To make the raspberry sauce put all the ingredients and 2 tbsp of water in a food processor. Whizz until puréed then push through a sieve to remove the seeds. Keep chilled.
step 2
Put the mascarpone in a bowl, beat to loosen, then gradually beat in the double cream, sugar and vanilla. Gently beat in the pistachio cream.
step 3
Put the sauce in a shallow bowl. Dip the cake slices in the sauce then put in a single layer in a serving dish. Tip the whole raspberries into a bowl and crush with a fork to break up slightly. Spoon half onto the layer of cake slices, pushing down as you go. Spread over half the pistachio cream mixture and level out.
step 4
Repeat with another layer of soaked cake slices and remaining crushed raspberries, then pipe or spoon over the remaining pistachio cream. Chill for 4-5 hrs or ideally overnight. To serve, whizz the slivered pistachios in a spice grinder or small food processor, then scatter over the top.