Pistachio No Eggs (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1¼ cups cold heavy cream (290g)
02 - 1 teaspoon of pure vanilla
03 - ½ teaspoon almond extract
04 - ⅓ cup sugar (73g), granulated
05 - 1 cup mascarpone cheese (8 oz), softened to room temp
06 - ¼ teaspoon kosher salt
07 - 45 ladyfingers (two packs, each 3.5 oz)
08 - ¼ teaspoon pistachio extract
09 - 2 cups brewed, bold coffee
10 - 173g pistachio paste (⅔ cup), homemade or bought
11 - 1 tablespoon amaretto or other alcoholic option (optional)

→ For Decoration

12 - Crushed pistachios for garnish
13 - Diluted pistachio paste for drizzle

# Instructions:

01 - In a large bowl, whisk together pistachio paste with ¼ of the heavy cream until smooth. Then mix in the mascarpone, vanilla, almond extract, and a pinch of salt. Beat until it's silky and free of clumps.
02 - In a separate bowl, beat the remaining cup of heavy cream and sugar until the texture becomes fluffy, forming stiff peaks. Use either a hand mixer or a stand mixer with the whisk attachment.
03 - Carefully fold the whipped cream into the pistachio and mascarpone mix using a spatula. Stir gently so it stays light and airy.
04 - In a shallow dish, mix strong coffee with pistachio extract. For an extra kick, add a splash of liquor like amaretto if you'd like.
05 - Work quickly to dip half the ladyfingers in the coffee mixture, one at a time. Arrange them snugly to cover the base of a 9x9-inch pan. Spread half of the cream mix evenly over the top.
06 - Repeat with the remaining ladyfingers, dipping and placing them to form a second layer. Top with the rest of the creamy mixture, spreading it smooth across the surface.
07 - Drizzle some watered-down pistachio paste across the top. Sprinkle a handful of chopped pistachios. Chill in the fridge for at least 2 hours, or leave it overnight for the best flavor.

# Notes:

01 - A creamy dessert that highlights pistachios and skips the eggs.
02 - Letting it sit in the fridge a few hours guarantees perfect texture.
03 - Feel free to make it up to 24 hours ahead of time.

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