Servings: 16
Calories: 362kcal
Equipment
- handheld mixer
- 9x13 casserole dish (22x33cm)
- knife or food processor
Ingredients
Ladyfingers & Coffee Soak
- 1½ cup strong brewed coffee using 2-3 teaspoon instant coffee/espresso
- 1 tbsp pistachio cream
- 1 tablespoon rum or liquor of choice optional
- ⅛ teaspoon almond extract optional
- 10½ oz ladyfingers approx 40-45
Pistachio Mascarpone Filling
- 4 egg yolks
- ½ cup granulated sugar
- 16 oz mascarpone cheese
- pinch kosher salt
- 1 teaspoon vanilla extract
- ⅓ cup pistachio cream + more for decoration
- 1¼ cup heavy whipping cream
- ½ cup pistachios chopped and divided
Instructions
- In a shallow bowl, combine boiled water with instant coffee or espresso. Stir in pistachio cream, liquor of choice (optional), and almond extract. Mix and set aside to cool.1½ cup strong brewed coffee , 1 tablespoon pistachio cream, 1 tablespoon rum or liquor of choice, ⅛ teaspoon almond extract
- In a heat-safe bowl, whisk egg yolks and sugar. In a medium saucepan, simmer 1-inch water over medium heat and place bowl on top to use as a double boiler. Stir consistently until color becomes pale, sugar granules feel dissolved to the touch, or it reaches 145°F (62°C). Turn off heat and set aside to cool.4 egg yolks, ½ cup granulated sugar
- Roughly chop roasted pistachios with a knife or small food processor.½ cup pistachios
- Combine mascarpone cheese, salt, and vanilla in a large bowl on low speed. Do not over-mix. Pour in cooled yolk/sugar and pistachio cream. Drizzle in heavy whipping cream gradually, making sure to scrape down the sides of the bowl. Once combined, whip on med-high until thickened to desired consistency.16 oz mascarpone cheese, pinch kosher salt, 1 teaspoon vanilla extract, ⅓ cup pistachio cream, 1¼ cup heavy whipping cream
- Quickly dip ladyfingers into the coffee soak (1 sec at the most), and arrange in the bottom of a 9x13inch pan (22x33cm). Pour slightly less than half of the pistachio mascarpone filling, then sprinkle in half of the chopped pistachios. Repeat another layer of soaked ladyfingers and spread on remaining filling.10½ oz ladyfingers
- Pour pistachio cream into a small piping or ziplock bag, then pipe straight lines horizontally. Using a wooden skewer or chopstick, drag straight lines vertical in both directions to create a feather pattern. Add remaining chopped pistachios along the edges.
- Cover and chill in fridge for 4 hours min or overnight before slicing.
Nutrition
Serving: 1slice | Calories: 362kcal | Carbohydrates: 24g | Protein: 6g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 139mg | Sodium: 54mg | Potassium: 125mg | Fiber: 1g | Sugar: 11g | Vitamin A: 855IU | Vitamin C: 0.3mg | Calcium: 79mg | Iron: 1mg
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