Ingredients
Equipment
Instructions
- In a large bowl, use an electric mixer to whisk the egg yolks and sugar until pale, thick, and the mixture forms ribbons when the whisk is lifted, about 3-4 minutes.
- Add the room-temperature mascarpone and pistachio paste to the egg yolk mixture. Mix on low speed until just combined and smooth. Do not overmix.
- In a separate chilled bowl, whip the cold heavy cream and vanilla extract on high speed until stiff peaks form.
- Gently fold the whipped cream into the mascarpone mixture in three additions, being careful not to deflate the air. The final cream should be uniform in color and texture.
- Pour the cooled coffee into a shallow dish. Dip each ladyfinger for 1-2 seconds per side and arrange them in a single layer in an 8x8 inch dish. Spread half of the pistachio cream evenly over the ladyfingers.
- Repeat the process with another layer of dipped ladyfingers, followed by the remaining pistachio cream. Smooth the top with a spatula.
- Cover the dish with plastic wrap and refrigerate for at least 6 hours, or preferably overnight. Before serving, sprinkle generously with chopped pistachios.
Notes
Do not over-soak the ladyfingers! A very quick dip is all you need.
Using room temperature mascarpone is crucial for a smooth, non-lumpy cream.
For an adult version, add 2 tablespoons of Amaretto or Marsala wine to the cooled coffee.
Using room temperature mascarpone is crucial for a smooth, non-lumpy cream.
For an adult version, add 2 tablespoons of Amaretto or Marsala wine to the cooled coffee.
