Nutty Pistachio Cream (Printable Version)
# What You'll Need:
→ Coffee-Dipped Cookie Foundation
01 -
1 tablespoon rum (skip if preferred)
02 -
1 (7 ounce) package lady finger cookies
03 -
1 cup strong coffee
04 -
¼ teaspoon almond extract
→ Nutty Mascarpone Mix
05 -
4 large eggs, whites and yolks divided
06 -
⅓ cup pistachio paste
07 -
½ teaspoon almond extract
08 -
⅔ cup granulated sugar, split
09 -
16 ounces mascarpone cheese, chilled
10 -
1 teaspoon vanilla extract
11 -
⅓ cup pistachios, finely ground
# Preparation Steps:
01 -
Brew your coffee and let it cool in a flat container. Stir in the almond extract and add rum if you want. Give it a good mix and set aside.
02 -
Split your eggs. Take just the whites and whip them using your mixer on high speed. Slowly add ⅓ cup sugar while beating. Keep going till stiff peaks form—about 3 minutes. Transfer to a large bowl.
03 -
Whisk the yolks with remaining sugar until pale and fluffy. Gently fold in the mascarpone, then mix in the pistachio paste followed by the vanilla and almond extracts.
04 -
Gently fold your mascarpone mixture into the beaten whites. Work in two stages and be gentle to keep the air in the mix.
05 -
Briefly dip each lady finger into the coffee mix. Line the bottom of your 9x9 dish with these soaked cookies. Spread half your cream on top, then do another layer of dipped cookies and cream.
06 -
Sprinkle crushed pistachios all over the top. Stick it in the fridge for at least 4 hours or better yet, leave it overnight before serving.
# Additional Tips:
01 -
This dessert tastes even better when made a day ahead.
02 -
Look for lady fingers near the cookies in your grocery store.
03 -
Just quick-dip the cookies or they'll turn mushy.