Ingredients
Scale
- 100 ml strong coffee
- 200 g savoiardi sponge fingers
- 300 ml double cream
- 75 g icing sugar
- 250 g mascarpone cheese
- 100 g pistachio cream (plus extra for decoration)
- Chopped pistachios (for garnish)
Instructions
- In a large mixing bowl, whisk the double cream and icing sugar until soft peaks form. Gently fold in the mascarpone and pistachio cream until just combined.
- Dip each savoiardi sponge finger into the coffee briefly, then layer them in a medium-sized dish.
- Spread a layer of the pistachio cream mixture over the sponge layer. Repeat the layering process until all ingredients are used, finishing with pistachio cream on top.
- Decorate with pistachio paste using a piping bag for an elegant finish and chill in the fridge for at least 4 hours or overnight.
- Before serving, sprinkle with chopped pistachios.
- Prep Time: 20 minutes
- Cook Time: None
- Category: Dessert
- Method: No-bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 piece (100g)
- Calories: 305
- Sugar: 23g
- Sodium: 85mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 40mg