PISTACHIO CREAM WITH COFFEE, COCOA POWDER AND ALMONDS (X4)
- 250 gr of mascarpone
- 1 jar of ‘ Crema di pistacchio’
- 2 eggs
- 3 spoons of sugar
- 1 coffee (lungo/americano)
- Ladyfingers cookies
- Almonds and salted pistachios
- Cocoa powder
Prepare the coffee and let it cool down. Separate the yolks from the egg whites in two different bowls. In the first one, beat the yolks with the sugar until white and creamy. Add the mascarpone one spoon at the time and keep whisking. Add the pistachio cream. The cream is ready when it is thick and doesn’t move from the bowl. In the second bowl, foam up the egg whites until stiff. Add the egg whites to the cream and fold them in.
Get your 4 cups or glasses and start filling them up. Spread a thin layer of the pistachio cream at the bottom, cover with the ladyfingers soaked in the coffee, another layer of cream and so on until the cream is over (the number of layers depends on how big your cups are. In my case I had two layers of cream and 1 layer of cookies in between). Put them in the fridge for at least two hours before eating. Before serving, add some almonds and salted pistachios on top and finally some cocoa powder. Enjoy!