John Myers
Apple-lime Tiramisu with Basil Pesto
The perfect apple-lime tiramisu with basil pesto recipe with a picture and simple step-by-step instructions.
- 300 ml Apple juice naturally cloudy
- 6 leaf Gelatin
- 100 g Pistachio nuts
- 50 g Chopped hazelnuts
- 2 Pots Basil
- 6 tbsp Honey
- 6 tbsp Lime juice
- 250 ml Limoncello
- 28 cm Biscuit base
- 500 g Mascarpone
- Pink salt crystals
- 3 Soak the gelatine sheet and dissolve it in 3 tablespoons lemon juice as described and pull it under the mascarpone. Sweeten the mixture with 3 tablespoons of honey. Cut out the sponge cake base with a round shape, cut the cut-out parts horizontally 1-2 times with a knife, put 1 sponge cake in a mold (e.g. glass), n.B. Drizzle with limoncello, put on a layer of mascarpone cream, put on 1 apple ring, put on another layer of cream, then put on the 2nd base, drizzle again with liqueur and cover with a last layer of mascarpone cream. Then put dessert in the fridge.
- Mix 250ml apple juice with 3 sheets of gelatine according to the manufacturer’s instructions, pour out onto a flat plate and let it solidify in the refrigerator to a level of jelly.
- Chop the pistachio kernels and hazelnut kernels with 3 tablespoons of honey, 50ml apple juice and the basil leaves and chop them into a smooth mass. If necessary, add a dash of apple juice to a smooth pesto consistency.
- Apply the pesto decoratively to the solidified dessert, cut a cover disc out of the jelly mirror, carefully lift it off, place a protective film on the pesto decoration and sprinkle with a few coarse salt crystals.
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