Strawberry Pistachio Tiramisu
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Strawberry syrup made with Tiptree’s East Anglian Strawberry Conserve replaces coffee in this fruity take on the classic Italian dessert, with added warmth from Tiptree’s English Strawberry Gin Liqueur. A perfect make-ahead dessert for summer entertaining, this recipe is so easy to make and is bursting with bright strawberry and nutty pistachio flavours.
Note: this recipe contains raw eggs
Ingredients
For the Strawberry Syrup
- 150g strawberries, quartered
- 200ml cold water
-
50g Tiptree East Anglian Strawberry Conserve
For the Tiramisu
- 3 large eggs, separated
- 100g caster sugar
- 250g mascarpone, left out at room temperature for 15 minutes
-
2tbsp Tiptree English Strawberry Gin Liqueur
- 150ml Double Cream
- 50g pistachios, finely chopped
- 200ml strawberry syrup
-
100ml Tiptree English Strawberry Gin Liqueur
- 2 x 200g packets of sponge fingers (you may not need all of them)
- 300g strawberries, finely chopped
To decorate
- 25g slivered green pistachios or chopped pistachios
-
50g Tiptree East Anglian Strawberry Conserve, sieved
- 50g sliced strawberries
Directions
Make the Strawberry Syrup
Put the strawberry conserve and water in a small pan and stir over a medium heat until combined.
Add the chopped strawberries and simmer for 10 minutes until syrupy.
Strain into a clean bowl and cool in the fridge. Use the leftover fruit to mix into yoghurt or a smoothie.
Make the Tiramisu
Using an electric whisk beat the egg yolks and sugar until pale thick and the mixture has almost doubled in volume. This takes about five minutes.
Add the mascarpone and strawberry gin liqueur a bit at a time and whisk again for three minutes to combine.
In a separate bowl, whisk the double cream until soft peaks form then fold this into the mascarpone mixture.
Clean the beaters and whisk the egg whites to stiff peaks in another bowl then gently fold this into the mascarpone cream mixture with a large metal spoon.
Mix 200ml strawberry syrup with 100ml strawberry gin liqueur and pour into a shallow dish.
Briefly dip the sponge fingers into the mixture on both sides then arrange them in a single layer on the base of the serving dish. You may need to break some to fit.
Sprinkle over 25 g of chopped pistachios then spoon over one third of the creamy mascarpone filling. Top with 150 g of finely chopped strawberries.
Repeat the process once more alternating sponge fingers, pistachios, mascarpone filling, and strawberries.
For the final layer, repeat with sponge fingers and mascarpone mixture only. Smooth this final top layer with a palette knife and chill for at least four hours or overnight.
Decorate the tiramisu
When ready to serve the tiramisu, remove it from the fridge and pipe or swirl sieved strawberry jam on top in a decorative pattern.
Sprinkle with slivered or chopped pistachios and top with sliced strawberries.
Additional Information
Requires a 20 cm x 20 cm deep square or oval serving dish
