Pistachio Treat (Print Version)
# Ingredients:
→ Coffee-Drenched Ladyfinger Base
01 -
1 packet (7 ounces) of ladyfingers
02 -
1 tablespoon of rum if desired
03 -
1 cup of strong brewed coffee
04 -
A small splash (about ¼ teaspoon) of almond extract
→ Pistachio Mascarpone Layer
05 -
4 big eggs, separate yolks from whites
06 -
1 teaspoon of vanilla
07 -
16 ounces of cold mascarpone cheese
08 -
⅓ cup of finely ground pistachio paste
09 -
⅓ cup of super-finely chopped pistachios
10 -
⅔ cup sugar, split into two parts
11 -
½ teaspoon of almond flavor extract
# Instructions:
01 -
Brew yourself a batch of strong coffee and pour it into a wide shallow dish. Stir in the almond extract and rum (if you're using it). Leave it to cool.
02 -
Separate the eggs first. Using a stand mixer, whip the egg whites, adding in ⅓ cup of your sugar little by little. Keep beating them until stiff peaks form—should take about 3 minutes. Scoop it into a large bowl.
03 -
In another bowl, whip the egg yolks and rest of the sugar until fluffy and pale. Mix in the mascarpone cheese and gently stir it until it combines well. Add pistachio paste, vanilla, and almond flavors into the mix.
04 -
Carefully fold the yolk mixture into the whipped egg whites, doing it in two separate additions so it all blends evenly. Be sure not to knock out the air you whipped in!
05 -
Quickly dip each ladyfinger into the coffee mixture (don’t let them soak too long or they'll get mushy). Layer them in a 9x9-inch pan. Spread half of the mascarpone cream on top, then do another layer of dipped ladyfingers and mascarpone.
06 -
Sprinkle the finely chopped pistachios over the top layer. Pop it into the fridge for at least 4 hours, but overnight is even better.
# Notes:
01 -
You can prep this the day ahead—it keeps well overnight in the fridge.
02 -
Ladyfingers are often stocked in the cookie aisle at the store.
03 -
Make sure not to leave ladyfingers soaking too long—they'll fall apart.