top of page
Sharing
Pinsa with Mascarpone Cream, Aegina Pistachio Spread & Raspberries
Ingredients
1 KANAKI PINSA ALLA ROMANA base
250 g mascarpone cheese
2 tbsp honey
1 tsp vanilla extract
2 tbsp Aegina pistachio butter (Pistachio Cream Spread)
100 g fresh raspberries
1 tsp lemon zest (optional)
Preparation - Steps
Preheat the oven to 200°C (400°F).
Bake the pinsa base until lightly golden.
In a bowl, whisk the mascarpone with the honey and vanilla until smooth and creamy.
Spread the mascarpone cream over the warm pinsa base.
Add the fresh raspberries and drizzle with pistachio butter (warm it for 10 seconds so it flows easily).
Sprinkle with a little lemon zest and serve immediately.
bottom of page