Pistachio Cream Treat (Print Version)
# Ingredients:
→ Biscuit Base with Coffee
01 -
1 cup of brewed coffee, strong
02 -
1 (7 ounce) pack of ladyfinger cookies
03 -
¼ teaspoon almond extract
04 -
1 tablespoon rum, optional
→ Mascarpone Pistachio Filling
05 -
⅔ cup granulated sugar, split into two parts
06 -
16 ounces mascarpone cheese, kept cold
07 -
4 large eggs, yolks and whites separated
08 -
1 teaspoon vanilla extract
09 -
⅓ cup pistachio paste
10 -
⅓ cup pistachios, finely crushed
11 -
½ teaspoon almond extract
# Instructions:
01 -
Brew a cup of coffee and pour it into a shallow bowl. Stir in some almond extract, and add the rum for an extra kick if you'd like. Let the mixture sit for a few minutes.
02 -
Separate eggs and take the whites. Whip them up in a stand mixer while gradually adding ⅓ cup sugar. Keep going until stiff peaks form, which takes about 3 minutes, then transfer it all to a large bowl.
03 -
Using another bowl, whisk the egg yolks together with the remaining sugar until it turns pale and smooth. Blend in the mascarpone, and then add the pistachio paste along with almond and vanilla extracts.
04 -
Fold the mascarpone mix little by little into the egg whites. Do this carefully in two rounds to keep the mixture light and airy.
05 -
Quickly dunk the ladyfingers into the coffee bowl before lining the bottom of a 9x9 pan. Spread half the creamy mixture on top, then repeat the process, creating alternating layers.
06 -
Sprinkle the crushed pistachios all over the top. Let it chill in the fridge for at least 4 hours or leave it overnight before serving.
# Notes:
01 -
This dish tastes better when refrigerated overnight, so it’s a great make-ahead option.
02 -
Ladyfingers are often found in the cookie aisle at most grocery stores.
03 -
Don’t soak the ladyfingers for too long, or they’ll fall apart.