Raspberry Ganache Pistachio Tiramisu

Ingredients

• 4 tsp Tea Forté Raspberry Ganache loose leaf tea, or 4 pyramid infusers*
• 2 cups boiling water
• 2 cups heavy whipping cream
• 2 cups mascarpone
• ¼ cup sugar
• ¾ cup pistachio cream*
• 12 ounces of fresh raspberries
• 24 ladyfinger biscuits
• optional garnishes: fresh raspberries, chopped pistachios, fresh mint leaves

Directions

1. Scoop the loose tea into a medium bowl. Pour the hot water into the bowl and steep 3-5 minutes. When done, strain the tea liquid into a new bowl and set aside to cool. Discard the tea leaves. If using pyramid infusers, unwrap and place the infusers into a medium bowl. Pour the hot water over the infusers and steep 3-5 minutes. When done, remove the infusers and discard, reserving the tea liquid. Set aside to cool.
2. Make the cream: Using a mixer, beat the heavy whipping cream until it begins to thicken. Add the mascarpone and sugar, then continue mixing until thick and creamy. Gently fold in the pistachio cream, or softened butter, until incorporated. (If too firm, warm it slightly to soften before adding.)
3. Make the Tiramisu: On the bottom of a 9"x13" baking dish, spread a third of the cream mixture in an even layer. Soak half the ladyfingers in the cooled raspberry tea, then layer them over the pistachio cream. Add a layer of fresh raspberries over the soaked ladyfingers. Spread the next third of the pistachio cream over the raspberries, smoothing it out. Soak the remaining ladyfingers in the tea and layer them over the cream. Add a final layer of fresh raspberries. Spread the remaining pistachio cream over the raspberries.
4. Chill in the refrigerator for at least 4 hours.
5. Before serving, garnish with fresh raspberries, chopped pistachios, and mint leaves. Enjoy!

Yield: 8-10 servings

*Raspberry Ganache is available in a Loose Tea Canister. It's also available in pyramid tea infusers in many of our Warming Joy Collection items. Pistachio cream can be purchased in jars, or you can make your own at home.