Pistachio & Raspberry Tiramisu by Eric Lanlard

Built in the Emile Henry Heart-Shaped Madeleine Dish.

Eric Lanlard's refined no-bake layered dessert with a floral Persian twist. It also makes for a decadently delicious alternative to a Christmas pudding.

Serves 6-8 

Ingredients:

For the Vanilla Pistachio Sponge:

• 4 large eggs, separated
• 120 g golden caster sugar (divided)
• 1 tsp vanilla extract or vanilla bean paste
• 120 g plain flour, sifted
• 50 g slivered pistachios
• Pinch of salt

For the Soaking Syrup:

• 100 ml water
• 50 g caster sugar
• 2 tbsp raspberry liqueur or raspberry juice

For the Pistachio Mascarpone Cream:

• 500 g mascarpone cheese
• 200 ml whipping cream
• 100 g golden caster sugar
• 1 tsp vanilla extract or paste
• 2 tbsp pistachio paste

For the Filling & Decoration

• 300 g fresh raspberries (plus extra for garnish)
• 2 tbsp crushed pistachios
• 1 tbsp culinary-grade Persian rose petals
• Edible gold leaf flakes

Method:

1 Make the Vanilla Pistachio Sponge

Preheat the oven to 180°C (350°F). Line a large baking sheet with parchment paper. In a bowl, whisk the egg yolks with half the sugar until pale and fluffy. Add the vanilla. In another bowl, whisk the egg whites with a pinch of salt, gradually adding the remaining sugar until stiff peaks form. Gently fold the egg whites into the yolk mixture, then fold in the sifted flour and slivered pistachios. Spread the batter into a 1 cm-thick layer on the tray and bake for 12‒15 minutes, or until golden and springy. Cool completely, then cut to fit the base and inner layers of the Emile Henry heart-shaped mould.

2 Prepare the Raspberry Soaking Syrup

In a small saucepan, heat the water and sugar until dissolved. Remove from heat and allow to cool. Stir in the raspberry liqueur or juice.

3 Make the Pistachio Mascarpone Cream

Whip the cream to soft peaks. In a separate bowl, beat together the mascarpone, sugar, vanilla, and pistachio paste until smooth. Gently fold in the whipped cream until silky and spreadable.

4 Assemble in the Heart-Shaped Mould

Place a layer of sponge at the base of the mould and brush generously with raspberry syrup. Add a layer of fresh raspberries and a thick layer of pistachio mascarpone cream. Repeat the layers (sponge → syrup → raspberries → cream), finishing with a smooth top layer of cream.

5 Chill & Decorate

Cover and refrigerate for at least 4 hours, preferably overnight for best texture. Before serving, garnish with extra fresh raspberries, crushed pistachios, rose petals, and flakes of edible gold leaf.

6 To Serve

Slice or scoop gently. Best served chilled with rose or raspberry tea or a glass of sparkling rosé.