Strawberry-Pistachio Tiramisu with Macarons

Name: Strawberry-Pistachio Tiramisu with Macarons
Ingredients: Ingredients for 6 servings:; 7 oz strawberries (about 200 grams, choose flavorful ones!); 1 cup mascarpone (about 250 grams); 3 eggs; 3 1/2 tablespoons milk (about 50 ml); 1/4 cup sugar (about 50 grams); 2 large strawberry or raspberry macarons and 2 large pistachio macarons; 2 tablespoons shelled unsalted pistachios (about 20 grams); 2-3 tablespoons strawberry sauce (or blend 4 strawberries finely); 1 tablespoon pistachio paste; 2 drops almond extract; 6 small glass dessert cups or jars; For decoration: 6 strawberry or pistachio macarons and a few wild strawberries

Rita S. "au cochon heureux" @cook_8074167

Forêt-Noire

I wish I could say I invented this recipe, as original as it is delicious, but alas... I found it in the March-April 2016 issue of "Marmiton" magazine. So, I'm not a genius creator, but when it comes to devouring this tiramisu, you won't find anyone better than me!

This recipe is pretty simple to make—the hardest part is not eating the macarons on the way home. Of course, I could have made them from scratch, but I had guests this weekend and was feeling a bit lazy... so I had no guilt picking some up from a great local chocolatier. Anyway... on to the recipe!

Rita S. "au cochon heureux" @cook_8074167

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Ingredients

Ingredients for 6 servings:
7 ozstrawberries (about 200 grams, choose flavorful ones!)
1 cupmascarpone (about 250 grams)
3eggs
3 1/2 tablespoonsmilk (about 50 ml)
1/4 cupsugar (about 50 grams)
2large strawberry or raspberry macarons and 2 large pistachio macarons
2 tablespoonsshelled unsalted pistachios (about 20 grams)
2-3 tablespoonsstrawberry sauce (or blend 4 strawberries finely)
1 tablespoonpistachio paste
2 dropsalmond extract
6small glass dessert cups or jars
For decoration: 6 strawberry or pistachio macarons and a few wild strawberries

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Steps

1

Separate the egg whites from the yolks. Beat the yolks with the sugar until the mixture is pale and creamy, then add the mascarpone and whisk until smooth. Divide the mixture evenly into two bowls. Stir the strawberry sauce into one bowl and the pistachio paste into the other.
- Beat the egg whites until stiff peaks form, then gently fold them into both creams using a spatula (not a whisk, to keep the mixture light).
2

In each dessert cup: crumble a large strawberry macaron into the bottom. Mix the almond extract into the milk, then drizzle a little over the macaron. Wash and halve the strawberries, then arrange them around the sides. Spoon in the strawberry cream until the cup is half full. Crumble some pistachio macaron on top and sprinkle with a few pistachios. Add the pistachio cream. Refrigerate for at least 6 hours.
3

When ready to serve: crush some pistachios and sprinkle them on top. Add a macaron and 3 wild strawberries to each cup. Don’t turn your back—this dessert disappears fast!