Pistachio Cream Treat (Print Version)
# Ingredients:
→ Biscuit Base with Coffee
01 -
1 cup strong coffee, freshly brewed
02 -
1 pack (7 ounces) of lady fingers
03 -
1 tablespoon rum (optional)
04 -
¼ teaspoon almond extract
→ Pistachio Mascarpone Cream
05 -
4 large eggs, yolks and whites divided
06 -
16 ounces mascarpone cheese, chilled
07 -
⅔ cup granulated sugar, split
08 -
⅓ cup pistachio paste
09 -
⅓ cup pistachios, finely chopped
10 -
1 teaspoon vanilla extract
11 -
½ teaspoon almond extract
# Instructions:
01 -
Brew some coffee and put it in a shallow container. Stir in the almond extract and, if using, add the rum. Let it cool down for a bit.
02 -
Using a stand mixer, whisk the egg whites on high speed while adding ⅓ cup of sugar a little at a time. Whip until stiff peaks form. Move the mixture to another large bowl.
03 -
In another bowl, beat the egg yolks with the rest of the sugar until pale and fluffy. Add the mascarpone one spoon at a time, then mix in the pistachio paste and extracts.
04 -
Fold the mascarpone mixture carefully into the whipped egg whites. Do this in two parts, being gentle to keep the mixture airy.
05 -
Quickly dip the lady fingers into the coffee mix and make a single layer at the bottom of a 9x9 pan. Spread half of the mascarpone filling over the biscuits. Repeat the layers one more time.
06 -
Sprinkle the crushed pistachios over the top. Let it sit in the fridge for at least four hours or overnight. Serve when it's chilled.
# Notes:
01 -
This dessert is perfect to make ahead and refrigerate overnight.
02 -
You can usually find lady fingers in the bakery or cookie aisle of the grocery store.
03 -
Don’t soak the lady fingers too long or they’ll get too mushy!