Marinated strawberries with pistachio crème

An inspirational recipe with our Debic products.

Dessert Dinner Evening



500 g Strawberries

100 ml Strawberry liqueur

Pistachio crème

1000 ml Debic Tiramisù

50 g Pistachio compound


300 g Shortbread biscuits

65 g Granulated sugar


100 ml Aceto balsamico

10 g Icing sugar

5 g Pink peppercorn


Group 1

Remove the tops of the strawberries, put them in a vacuum bag with the strawberry liqueur and put the bag in a sous-vide on a medium setting.

Melt the butter in a pan.

Grind the biscuits in a blender until fine and add to the melted butter and sugar to form a dough.

Roll out the mixture between two sheets of grease-proof paper to a thickness of 0.5 cm, leave to rest in the refrigerator for an hour and then cut out circles using a round cutter. Cover and store in the refrigerator.

Beat the tiramisù in a planet mixer until it has the consistency of yoghurt and add the pistachio compound.

Transfer the pistachio crème to a piping bag with a smooth nozzle and store in the refrigerator.

Finely grind the pink peppercorns and mix with the balsamic vinegar and icing sugar.

Finishing touch

Place a crispy base on the plate and arrange the marinated strawberries on top.

Pipe the pistachio crème on top and make layers of the crème and strawberries.

Finish the dish with the chopped pistachio nuts and balsamic dressing.