Apricot Tiramisu with broken pistachios

l Switch language for recipe in French l

Here is a revisited tiramisu. There is no biscuit, the broken pistachios bring the crunchy. A sweet and sour blend, a fresh dessert for summer!

Apricot Tiramisu with broken pistachios

6 verrines

Preparation time: 30 min, Cooking time: 20min, Presentation time: 5min, Refrigeration time: 2h

Ingredients

Apricot compote

[ingredients title=”Ingredients”]

• 10 large apricots
• 2 tbsp sugar
• water

[/ingredients]

Mascarpone mousse

[ingredients title=”Ingredients”]

• 2 eggs
• 250g mascarpone
• 60g sugar
• 5 pistachios without the shells and non-salted

[/ingredients]

Preparation

Apricot compote

• Pit and cut the apricots into 4
• Place the apricots in a saucepan with the sugar and a bit of water (1 cm)

• Bring to boil, then lower the heat. Cook over low heat for 20 minutes and stir regularly. The apricots must have melted.
• Mix the preparation until smooth and blended. Let cool.

Mascarpone mousse

• Separate the whites from the yolks.
• In a bowl, wisk the yolk with 30g sugar until white mixture. Add the mascarpone and whisk until a smooth cream.

• In another bowl, wisk the egg whites with 30 sugar.
• Pour the mascarpone over the beaten eggs and gently blend with a spatula without breaking the whites.
  

  Presentation

• Chop the pistachios coarsely.

• In each verrine, pour a bit of apricots compote (1 cm).

• Pour the mascarpone mousse with a tablespoon or with a piping bag until 2cm before the top of the glass.

• Finish with a tablespoon of apricots compote and 3 pinches of broken pistachios.

• Refrigerate at least 2 hours before serving.

Enjoy!

Références :

https://fr.wikipedia.org/wiki/Tiramisu