Ingredients
Equipment
Method
- Separate the eggs and whip the egg whites until stiff peaks form.
- In another bowl, whisk the yolks with the powdered sugar until pale and fluffy.
- Gently fold in the mascarpone and pistachio paste.
- In a chilled bowl, whip the heavy cream until soft peaks form and fold it into the mascarpone mixture.
- Dip each ladyfinger briefly into milk or water and arrange them in a dish.
- Spread half of the cream mixture over the layer of ladyfingers.
- Repeat with another layer of dipped ladyfingers and the remaining cream.
- Sprinkle crushed pistachio kernels on top.
- Cover with plastic wrap and chill in the fridge for at least 4 hours or overnight.
Nutrition
Calories: 300kcalCarbohydrates: 32gProtein: 6gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 100mgSodium: 80mgPotassium: 160mgFiber: 1gSugar: 18gVitamin A: 500IUVitamin C: 1mgCalcium: 100mgIron: 1mg
Notes
Use high-quality ingredients for the best flavor. For a lighter version, consider substituting mascarpone with Greek yogurt. This dessert can be made ahead of time and stored in the fridge for up to 3 days; cover tightly to prevent drying out. If freezing, place in an airtight container for up to a month, and thaw overnight in the fridge before serving. For added flair, serve in individual glasses or with chocolate sauce drizzled around the plate.
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