Pistache Framboise Croquantes (Print Version)
# Ingredients:
→ Main Components
01 -
10 crumbly cookies like speculoos, butter biscuits, or meringue bits
02 -
Some crushed pistachios to sprinkle when decorating
03 -
250 grams of chilled or defrosted raspberries
04 -
250 grams mascarpone cheese
05 -
200 ml cold heavy cream
06 -
80 grams pistachio paste
07 -
50 grams powdered sugar
08 -
Optional: A drizzle of honey or maple syrup to sweeten raspberries
# Instructions:
01 -
Whip the cold heavy cream into stiff peaks in one bowl. Combine mascarpone, pistachio paste, and sugar in another bowl. Gently fold the whipped cream into the mascarpone mix until it’s all light and fluffy.
02 -
Roughly crumble the cookies or biscuits by hand. Alternatively, mix in some roasted and crushed pistachios or hazelnuts for variety.
03 -
Start with a layer of crumbled cookies at the bottom of each glass. Next, add a generous spoonful of pistachio cream, followed by a portion of raspberries. Repeat with more cookies, cream, and fruit layers.
04 -
Top with a few raspberries and scatter over the crushed pistachios. Chill in the fridge for about an hour before enjoying.
# Notes:
01 -
If the raspberries are quite tart, feel free to sweeten them with honey or maple syrup.
02 -
Swap out raspberries for strawberries or blueberries depending on what’s in season.
03 -
For a lighter option, use Greek yogurt or strained plain yogurt instead of mascarpone.