Pistachio Cream Treat (Print Version)
# Ingredients:
→ Boozy Coffee Biscuit Layer
01 -
A single pack (7 oz) of ladyfinger cookies
02 -
1 cup bold brewed coffee
03 -
1 tablespoon rum, optional
04 -
A small pinch (¼ teaspoon) of almond essence
→ Pistachio Mascarpone Cream
05 -
4 large eggs, divide yolks and whites
06 -
⅔ cup divided white sugar
07 -
1 teaspoon vanilla essence
08 -
½ teaspoon almond essence
09 -
16 oz cold mascarpone
10 -
⅓ cup pistachio paste
11 -
Crushed pistachios (⅓ cup, finely ground)
# Instructions:
01 -
Brew some strong coffee and pour it into a flat dish. Mix in almond extract, and stir in rum if using. Let it cool down a bit.
02 -
Separate eggs. Whisk the whites in a stand mixer on high, slowly adding ⅓ cup sugar. Keep at it until stiff peaks form—about 3 minutes. Move them to a separate large bowl.
03 -
Put the yolks in a bowl and blend with the remaining sugar until smooth and pale. Mix in cold mascarpone cheese, the pistachio paste, vanilla, and almond flavorings until creamy.
04 -
Carefully combine the mascarpone mixture with the whipped egg whites. Fold it together in two parts, keeping it light and airy.
05 -
Dip the ladyfinger cookies in the coffee mix, but don’t soak too long. Line a 9x9 square pan with a layer of soaked biscuits. Spread half the creamy mix over them, and repeat one more time.
06 -
Sprinkle the ground pistachios across the top. Stick the dessert in the fridge for at least 4 hours—overnight is even better—then it’s ready to serve!
# Notes:
01 -
You can make this a day in advance and keep it chilled.
02 -
Ladyfingers are usually in the cookie aisle at your local grocery store.
03 -
Don’t leave the biscuits in the coffee soak too long—they’ll crumble apart.