Directions
- 1In a bowl, whisk together 3 egg yolks and 100g of sugar until pale and doubled in volume.
- 2Add 80g of homemade pistachio paste to the mixture and mix well.
- 3In a separate bowl, whip 250ml of whipping cream until stiff peaks form.
- 4Gently fold the whipped cream into the pistachio mixture.
- 5In a bowl, combine 250ml of espresso coffee with 2 tablespoons of Amaretto liqueur (optional).
- 6Dip the ladyfingers briefly into the coffee mixture and arrange a layer in a plastic container.
- 7Spread a layer of the pistachio mascarpone cream over the ladyfingers.
- 8Repeat the layers of ladyfingers and cream, ending with a layer of cream.
- 9Sprinkle chopped pistachios over the top layer.
- 10Refrigerate for at least 4 hours before serving.
Ingredients
- 250 g mascarpone
- 3 egg yolks
- 100 g sugar
- 250 ml whipping cream
- 80 g pure pistachio paste
- 200 g ladyfingers
- 250 ml espresso coffee
- 2 tablespoons Amaretto liqueur
- 40 g chopped pistachios
Equipment
bowlwhiskspatula
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