Mascarpone cheeseUse in 1:1 ratio with whipping cream~500 gest.
Whipping creamUse in 1:1 ratio with mascarpone~500 mlest.
Cocoa powder (unsweetened)~3 tbspest.
Ladyfingers~24est.
Espresso~1 cupest.
Sugar1-2 tbsp
Steps
1
Toast the pistachios until fragrant, then grind them into a fine powder.
2
Mix mascarpone and whipping cream in a 1:1 ratio, then stir in the ground pistachios and 1-2 tablespoons of sugar to make the pistachio cream.
3
Quickly dip the ladyfingers in coffee and layer them in a dish, spread a layer of pistachio cream on top, add another layer of coffee-soaked ladyfingers, then top with more cream, repeating the layers.
4
Refrigerate for at least 2 hours, or overnight for even better flavor.
5
Before serving, dust with unsweetened cocoa powder, and optionally garnish with extra crushed pistachios.
PrimedTableBETA
