Ingredients
– 1 cup pistachios, shelled and chopped
– 1 cup raspberries, fresh or frozen
– 1/2 cup granulated sugar
– 1/2 cup heavy cream
– 1 cup mascarpone cheese
– 3 egg whites
– 2 tablespoons lemon juice
– 1 teaspoon vanilla extract
– 1/4 cup granola (for crunch)
– A pinch of salt
Equipment Needed
– Mixing bowls
– Electric mixer
– Rubber spatula
– 9-inch springform pan
– Food processor or blender
– Whisk
– Measuring cups and spoons
Step-by-Step Instructions
First, we’re going to start by prepping the pistachio base. In my kitchen, I like to blend the chopped pistachios with a little sugar and a pinch of salt. Next, we’ll press this mixture into the bottom of a springform pan to create a sturdy crust that will complement the creamy layers to come. Once that’s done, throw it in the fridge to set while we work on the mousse. Here, you want to whip the heavy cream until soft peaks form, and in another bowl, combine the mascarpone cheese, sugar, vanilla, and mash in some of those beautiful raspberries for that vibrant color. This mixture is where the magic starts. You’ll fold the whipped cream into the mascarpone mix gently to keep it airy and fabulous. (See the next page below to continue steps…)