Ingredients
Pistachio Cream
- 1 ½ cups Setton Farms Raw Pistachio Kernels
- 2 cups heavy cream cold, divided
- 8 oz mascarpone cheese cold
- ¼ cup cane sugar
- 1 teaspoon vanilla extract
Mascarpone Layer
- 16 oz mascarpone cheese cold
- 1 cup heavy cream cold
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Dipping Mixture
- 1 cup espresso chilled
- 2 tablespoon coffee liqueur
- 1-2 packs ladyfingers savoiardi
Toppings
- 2 tablespoon Setton Farms Raw Pistachio Kernels finely chopped or crushed
- 1 tablespoon cocoa powder for dusting
Method
- Combine Setton Farms pistachios and 1 cup cold heavy cream in a sealed container. Refrigerate overnight to infuse.
- The next day, blend the pistachio-cream mixture on high until very smooth. Pass through a fine mesh strainer or chinois, pressing firmly to extract as much liquid as possible. Discard solids.
- In a bowl, whip the strained pistachio cream and cream with powdered sugar until soft peaks form. In a separate bowl, mix mascarpone with vanilla until smooth. Fold the whipped pistachio cream into the mascarpone until fully combined. Set aside.
- In a separate bowl, whip mascarpone, 1 cup heavy cream, powdered sugar, and vanilla until soft peaks form. This is your mascarpone layer.
- In a shallow bowl, combine espresso and coffee liqueur. Quickly dip ladyfingers (1–2 seconds per side) and arrange in a single layer in your dish. Spread half of the pistachio cream evenly over the ladyfingers. Add another layer of dipped ladyfingers. Spread the remaining pistachio cream over the second layer.
- Spread the whipped mascarpone layer evenly over the top. Cover and refrigerate for at least 6 hours or overnight.
- To finish, dust generously with cocoa powder and garnish with crushed Setton Farms pistachios before serving.
Nutrition
Notes
Storage: cover and refrigerate for up to 3 days. It slices cleaner on day two, once the layers have fully set.