Serves 12
INGREDIENTS:
200ml cold espresso coffee
28 boudoir biscuits (ladyfingers)
9 egg yolks
230g Pistachio cream
240g caster sugar
1kg mascarpone cheese
30g cocoa powder
50g pistachio nuts, finely chopped
METHOD:
- Dip half of the boudoir biscuits into the cold espresso, and layer the base of a trifle bowl or similar.
- Next make the creamy mascarpone pistachio mixture. Place egg yolks in a mixing bowl and add in the caster sugar, whisk together until pale and thick. Then add the pistachio cream and whisk until combined, followed by the mascarpone and whisk slowly until the mixture is pale and smooth. Don’t over whisk as it will get too runny.
- Spoon in half of the creamy mascarpone pistachio mixture. Next add another layer of the remaining boudoir biscuits dipped in the cold espresso. Followed by a layer of the remaining creamy mascarpone pistachio mixture.
- Cover and refrigerate for 1 hour. Sieve a thin layer of the cocoa powder on top, and a sprinkle of the finely chopped pistachios before serving.
