Pistachio Cream Dessert (Print Version)
# Ingredients:
→ Coffee-Soaked Biscuit Base
01 -
1 tablespoon optional rum
02 -
1 (7 ounce) pack of lady finger biscuits
03 -
1 cup of strong brewed coffee
04 -
¼ teaspoon almond flavoring
→ Creamy Pistachio Mascarpone Filling
05 -
4 separated large eggs
06 -
⅓ cup pistachio nut paste
07 -
½ teaspoon almond flavoring
08 -
⅔ cup white sugar, divided
09 -
16 ounces cold mascarpone cheese
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1 teaspoon vanilla flavoring
11 -
⅓ cup finely crushed pistachios
# Instructions:
01 -
Make a batch of coffee and pour it into a shallow dish. Add some almond extract and throw in the rum if you'd like. Mix it up and let it sit for a while.
02 -
Separate your eggs. Take the whites and, using a stand mixer, beat them on high, steadily adding ⅓ cup sugar. Keep going until the peaks stay firm—around 3 minutes—then scoop it all into a big bowl.
03 -
Using the egg yolks, whip them up with the leftover sugar until they’re creamy and light. Blend the mascarpone in, then stir in pistachio paste and both vanilla and almond extracts.
04 -
Carefully fold the mascarpone mix into the egg whites. Do it in two batches and keep things light to avoid losing all the fluffiness.
05 -
Quickly dunk the lady fingers into the coffee mixture. Cover the bottom of a 9x9 pan with the soaked biscuits. Spread half the mascarpone cream on top, then repeat the process one more time.
06 -
Scatter the chopped pistachios over the top to finish it. Pop it in the fridge and chill it for at least four hours—or keep it overnight—before digging in.
# Notes:
01 -
You can prepare this ahead of time and leave it in the fridge overnight.
02 -
You’ll usually find lady fingers in the cookie section at most supermarkets.
03 -
Don’t let the lady fingers soak too long—they’ll fall apart!