Sweet
Pistachio, rose and raspberry tiramisu
A dreamy, floral twist on tiramisu: rose-syrup ladyfingers, pistachio mascarpone cream and raspberries, finished with chopped pistachios and nut brittle. Delicate, romantic and made for a feast.
This is a dreamy, floral twist on tiramisu — it’s delicate, romantic and the perfect finale for a feast of any kind, not just Christmas. From the Woolworths TASTE Christmas 2025 edition. Serve with Haute Cabrière Pinot Noir Réserve.
Method
- 01
To make the rose syrup, heat the rose-water, lemon zest, sugar and water in a saucepan until the sugar dissolves. Cool slightly. Stir in the rum, if using, before dipping the biscuits.
- 02
Whip the cream to soft peaks, then fold into the mascarpone with the icing sugar, ground pistachios and vanilla until smooth.
- 03
To assemble, gently dip some biscuits into the warm rose syrup and rum, if using, and layer in the base of a 20 cm trifle bowl. Spread over a layer of cream and scatter over some raspberries. Repeat, finishing with cream. Smooth the top.
- 04
Cover and chill for at least 6 hours or overnight. Decorate with raspberries, chopped pistachios and nut brittle. Serve with Haute Cabrière Pinot Noir Réserve. Keep refrigerated until serving.
In the glass
Haute Cabrière Pinot Noir Réserve — Franschhoek
Cass’s chosen glass for this dessert. Haute Cabrière is in Franschhoek, in South Africa’s Western Cape, and this Réserve is made from Franschhoek-grown Pinot Noir. The producer describes red berries, forest floor and cigar box, with well-rounded tannins and 11 months in French oak. The red-berry character echoes the raspberries; this is a dry red, rather than a sweet dessert wine, so expect a contrasting finish alongside the cream and rose syrup.
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