Pistachio Cream Dessert (Print Version)
# Ingredients:
→ Biscuit Layer with Infused Coffee
01 -
1 cup strong-brewed coffee
02 -
A 7-ounce pack of ladyfinger biscuits
03 -
1 tablespoon rum (optional)
04 -
¼ teaspoon almond extract
→ Pistachio Mascarpone Cream
05 -
4 large eggs, separated
06 -
⅔ cup white sugar, split in half
07 -
½ teaspoon almond extract
08 -
⅓ cup pistachio paste
09 -
16-ounce tub of cold mascarpone cheese
10 -
⅓ cup finely chopped pistachios
11 -
1 teaspoon vanilla extract
# Instructions:
01 -
Brew some coffee, pour it into a shallow dish, and mix in almond extract. If you'd like, toss in some rum. Stir it together and set aside.
02 -
Start by separating the eggs. Use a mixer to whip the egg whites at high speed while gradually adding ⅓ cup of sugar. Beat them until stiff peaks form, around three minutes, then transfer to a large bowl.
03 -
Whisk the egg yolks with the rest of the sugar until smooth and pale. Blend in the mascarpone cheese, then mix in the pistachio paste and both the vanilla and almond extracts.
04 -
Gently combine the mascarpone mixture with the whipped egg whites, folding in two separate additions to preserve the airy texture.
05 -
Dip each ladyfinger briefly into the coffee mix. Line a 9x9 pan with a layer of dipped cookies. Spread half of the mascarpone cream over it. Repeat the layering process once more.
06 -
Sprinkle the crushed pistachios over the top. Place the dish in the fridge and chill for at least four hours, or overnight, before serving.
# Notes:
01 -
This can be prepped ahead and chilled overnight.
02 -
Look for ladyfinger cookies in the cookie aisle of most grocery stores.
03 -
Don't soak the ladyfingers for too long, or they'll fall apart!