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Raspberry-pistachio trifle

1 serving

70 minutes

Maxim Klykov, chef at Farro, shared the recipe with us.

Energy value per serving
CaloriesProteinsFatsCarbohydrates
710.3
kcal
12.2g
grams
61.5g
grams
28g
grams
Ingredients
1serving
Powdered sugar
0 
g
Mascarpone cheese
50 
g
Cream 33%
50 
ml
Egg yolk
25 
g
Water
22 
ml
Pistachios
5 
g
Rice flour
10 
g
Almond flour
10 
g
Butter
10 
g
Salt
1 
g
Frozen raspberries
30 
g
Sugar
10 
g
Pectin
1 
g
Cooking steps

  • 1

    In a blender, beat the yolks at medium speed.

    Required ingredients:
    1. Egg yolk: 25 g

  • 2

    Boil sugar syrup using a ratio of 60 grams of sugar to 20 ml of water.

    Required ingredients:
    1. Sugar: 10 g
    2. Water: 22 ml

  • 3

    Pour the syrup into the yolks and beat well.

    Required ingredients:
    1. Sugar: 10 g
    2. Water: 22 ml
    3. Egg yolk: 25 g

  • 4

    Mix 5 grams of pistachios, 2 grams of sugar, and 2 ml of water in a blender until smooth.

    Required ingredients:
    1. Pistachios: 5 g
    2. Sugar: 10 g
    3. Water: 22 ml

  • 5

    Mix 20 grams of sugar with pectin, whisk until smooth. Add thawed raspberries and mix. Cover with film and refrigerate for 15-20 minutes. Then transfer to a pastry bag.

    Required ingredients:
    1. Sugar: 10 g
    2. Pectin: 1 g
    3. Frozen raspberries: 30 g

  • 6

    Prepare the streusel. Cut cold butter into cubes. Place in the mixer bowl, add rice and almond flour, as well as 10 grams of sugar. Mix on low speed. Spread the mixture on a baking sheet, cover with plastic wrap, and refrigerate for 20-30 minutes. Then bake in the oven at 175 degrees for 15 minutes. Cool down.

    Required ingredients:
    1. Butter: 10 g
    2. Rice flour: 10 g
    3. Almond flour: 10 g
    4. Sugar: 10 g

  • 7

    Whip the cream until thick. Mix the mascarpone with the yolk and sugar syrup mixture. Add the cream and pistachio puree, mix again. Place the mixture in a pastry bag.

    Required ingredients:
    1. Cream 33%: 50 ml
    2. Mascarpone cheese: 50 g
    3. Egg yolk: 25 g
    4. Sugar: 10 g
    5. Water: 22 ml
    6. Pistachios: 5 g

  • 8

    Assemble the dessert. A jar or tall vase is suitable for serving. Layer mascarpone cream at the bottom, then raspberry filling, and another layer of cream on top. Sprinkle with streusel and powdered sugar.

    Required ingredients:
    1. Mascarpone cheese: 50 g
    2. Frozen raspberries: 30 g
    3. Powdered sugar: 0 g

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