Creamy Pistachio Dessert (Print Version)
# Ingredients:
→ Biscuit Layer with Coffee
01 -
¼ tsp almond extract
02 -
1 cup strong coffee, brewed
03 -
1 pack (7 oz) of ladyfinger cookies
04 -
1 tbsp rum, optional
→ Mascarpone Pistachio Cream
05 -
4 large eggs, separated
06 -
16 oz mascarpone cheese, chilled
07 -
⅓ cup pistachio paste
08 -
1 tsp vanilla extract
09 -
½ tsp almond extract
10 -
⅔ cup white sugar, in two portions
11 -
⅓ cup pistachios, finely crushed
# Instructions:
01 -
Brew some strong coffee and pour it into a shallow bowl. Blend in the almond extract and, if you're using it, the rum. Let this sit for a few minutes.
02 -
Separate the yolks from the whites. Take the whites and whip them in a mixer with ⅓ cup sugar until stiff peaks form—shouldn’t take more than 3 minutes. Transfer this into a large mixing bowl for later.
03 -
With the egg yolks, whisk them with the remaining sugar until it's soft and fluffy. Stir the mascarpone cheese in until smooth, then add in the pistachio paste, vanilla, and almond extracts.
04 -
Work gently to fold the mascarpone blend into the egg white mixture in two stages. Don't overmix—you want it to stay airy.
05 -
Dip ladyfingers quickly into the coffee mix. Line the bottom of a 9x9 dish with them. Add half of the mascarpone cream over this, then repeat the same layers once more.
06 -
Sprinkle crushed pistachios on the top layer. Refrigerate the dessert for at least 4 hours—or leave it overnight—before serving.
# Notes:
01 -
Make it ahead; it tastes even better the next day after chilling.
02 -
Check near cookies at the grocery store for ladyfingers.
03 -
Don't soak the cookies too long—they'll turn to mush!