Pistachio Cream Treat (Version imprimable)
A creamy mascarpone treat blended with pistachio and layered with coffee-drenched cookies. Topped with crushed pistachios for a nutty finish.
# Composition:
→ Biscuit Layer Dipped in Coffee
01 -
1 cup of freshly brewed strong coffee
02 -
Around 7 ounces of ladyfinger cookies
03 -
¼ teaspoon almond extract
04 -
1 tablespoon rum (optional)
→ Pistachio Mascarpone Cream
05 -
16 ounces chilled mascarpone cheese
06 -
⅔ cup sugar, split in half
07 -
4 large eggs, separated
08 -
⅓ cup crushed pistachios (fine or roughly chopped)
09 -
1 teaspoon vanilla extract
10 -
½ teaspoon almond extract
11 -
⅓ cup of pistachio paste
# Étapes de réalisation:
01 -
Brew a strong cup of coffee and pour it into a shallow container. Add a splash of almond extract and rum if you’re using it. Stir it up and set it aside to cool down.
02 -
Grab your egg whites and mix them up on high with ⅓ cup of sugar. Keep whisking until stiff peaks form, which’ll take around 3 minutes. Scoop it out and put it into a clean bowl.
03 -
Take the egg yolks and whip them with the rest of the sugar until smooth and pale. Gently mix in the mascarpone, then stir in the pistachio paste, almond extract, and vanilla.
04 -
Slowly combine the whipped egg whites and mascarpone mixture. Do this in two parts to keep the texture fluffy and light.
05 -
Quickly dip each ladyfinger cookie in the coffee blend. Layer them to cover the base of a 9x9 pan. Spread half of the cream over the cookies. Keep layering until you’re out of both.
06 -
Sprinkle the crushed pistachios over the top. Put it in the fridge and chill for at least four hours, or let it sit overnight if you can be patient.
# Détails supplémentaires:
01 -
You can make this ahead and refrigerate it overnight for better flavor.
02 -
Ladyfingers are usually found in the cookie aisle at most grocery stores.
03 -
Don't soak the ladyfingers too long in coffee—they’ll break down fast!