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Ingredients
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- 16 oz mascarpone cheese, softened
- 3/4 cup heavy whipping cream, cold
- 2 Tbsp white granulated sugar
- 6 large egg yolks
- 1/2 cup white granulated sugar
- 5 oz pistachio paste, room temperature
- 10 oz ladyfingers cookies
- 1.5–2 cups cold espresso*
- 1 tsp almond extract
- 5 oz unsalted pistachios
Instructions
- Preheat oven to 350℉ and toast pistachios for 7-10 minutes.
- Beat cold heavy whipping cream and sugar until stiff peaks form; chill.
- Combine egg yolks and sugar in a double boiler; whisk until temperature reaches 160°-165°F.
- Beat tempered egg yolks, add pistachio paste, then mascarpone cheese; fold in whipped cream.
- Dip ladyfingers in coffee and layer in an 8×8 dish with mascarpone cream and pistachios.
- Cover and refrigerate for at least 6 hours, or overnight.
- Serve chilled, topped with remaining pistachios.
Notes
Ensure all ingredients are at room temperature for optimal mixing.
Gently fold in whipped cream for a light texture.
Adjust espresso strength to taste.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: Italian
Nutrition
- Calories: 320
- Sugar: 15
- Sodium: 100
- Fat: 22
- Saturated Fat: 10
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 5
- Cholesterol: 100