Usuba
Trifle with Raspberry and Pistachio
A layered dessert with delicate mascarpone-cream filling, raspberry jam with pectin, and crispy streusel. Served in a jar or bowl in layers, garnished with powdered sugar.
- Total
- 70 min
- Standard serving
- 224.1 g
Ingredients
Total 13
Instructions
- 1
Step 1
Whisk the egg yolks in a blender on medium speed.
- 2
Step 2
Prepare sugar syrup: mix 60 g of sugar and 20 ml of water, bring to a boil.
- 3
Step 3
Pour the hot syrup into the yolks and whisk well.
- 4
Step 4
Blend 5 g of pistachios, 2 g of sugar, and 2 ml of water in a blender. Blend until smooth and uniform.
- 5
Step 5
Mix 20 g of sugar with pectin, whisk until smooth. Add thawed raspberries and stir. Cover with plastic wrap and refrigerate for 15–20 minutes. Then transfer to a piping bag.
- 6
Step 6
Prepare the streusel. Cut cold butter into cubes and place in a mixer. Add rice flour, almond flour, and 10 g of sugar. Mix on low speed. Spread the mixture on a baking sheet, cover with plastic wrap, and refrigerate for 20–30 minutes.
Bake in the oven at 175 °C for 15 minutes. Cool.
- 7
Step 7
Whip the cream until thick. Mix the mascarpone with the mixture of egg yolks and syrup. Add the cream and pistachio puree, stir. Transfer to a pastry bag.
- 8
Step 8
Assemble the dessert in a jar or serving dish. Layer mascarpone cream on the bottom, then add the raspberry filling, and top with another layer of cream. Sprinkle with streusel and powdered sugar.
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