Description
A nutty twist on the classic Italian dessert, featuring layers of coffee-soaked ladyfingers and creamy pistachio mascarpone.
Ingredients
Scale
For the Crust:
- 1 cup shelled pistachios
- 1/2 cup granulated sugar
- 1 1/2 cups mascarpone cheese
- 1 cup heavy cream
- 1 tsp vanilla extract
- 24 ladyfingers
- 1 1/2 cups strong brewed coffee, cooled
- 2 tbsp coffee liqueur (optional)
- Cocoa powder for dusting
Instructions
1. Prepare the Crust:
- Blend pistachios and sugar in a food processor until finely ground. Reserve 2 tbsp for garnish.
- Whip heavy cream and vanilla until stiff peaks form. Fold in mascarpone and remaining pistachio mixture.
- Combine coffee and liqueur (if using). Quickly dip each ladyfinger into the mixture and layer in a 9×9 dish.
- Spread half the pistachio cream over the ladyfingers. Repeat layers, ending with cream.
- Chill for at least 4 hours. Dust with cocoa powder and reserved pistachios before serving.
Notes
You can customize the seasonings to taste.