For the National Day of Pistachio, I pimped the traditional dessert with a new look.
Place the green pistachios in a food processor and blend (about 10 minutes) until they release some oil and become creamy.
Melt the white chocolate drops in a bowl over steam. Once the chocolate is melted set it aside and let it cool down.
Blend cold mascarpone and cold whipped cream with a mixer until creamy stir in sifted caster sugar bit by bit.
Mix the pistachio cream with the white chocolate and the pistachio butter.
Place in fridge until ready to use.
Prepare six jars (9 cm in diameter) or, for a large cake, a cake ring (20 cm in diameter).
Mix the vanilla paste with water and dip the ladyfingers with the smooth non-sugar side quickly (2-3 seconds). Don’t let them soak too long otherwise they will become soggy.
Place ladyfingers, with sugar side out, in the jars.
Break a ladyfinger into 3 pieces, place one of them on the bottom, and spread the pistachio cream on top.
Sprinkle some chopped pistachios on top and cover with ladyfingers. Then put pistachio cream and chopped pistachios on top again. Continue in this manner layer by layer finishing with the pistachio cream.
Keep the charlotte steady with a pretty silk ribbon.
Chill the Mini Pistachio Tiramisu Charlotte in the fridge for at least 4 hours.
Remove from the jar and place on a plate.
Top with raspberries, mint leaf, and chopped pistachios.