On Christmas eve, my mother put me in charge of dessert. When I found this recipe for raspberry pistachio cake (with mascarpone icing) I knew it was the one. Not only was it red, white and green (appropriately festive), the results had just the right amount of sweetness and lightness to make it the perfect addition to an otherwise heavy meal. My family collectively agreed that it was a sophisticated dessert, necessary for those days when you just want to feel a little bit fancier.
Note: I used Chambord, a raspberry liquor, where the recipe called for raspberry extract.
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