8 Serves
81 Mins
Prepare the espresso and allow it to cool in a bowl.
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Vitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
48 µg / 400 µgCalcium
444 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
89 mg / 420 mgPhosphorus
482 mg / 1,250 mgPotassium
557 mg / 4,700 mgSodium
1080 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
54 µg / 55 µgFiber
1 g / 28 gSugar
21 g / 50 gSaturated Fat
11 g / 20 gCholesterol
53 mg / 300 mgCaffeine
30 mgNet Carbs
39 gAlcohol
0 g
Using an electric hand mixer, beat the eggs and sugar in a large mixing bowl until pale and fluffy.
Gently fold the mascarpone cheese and pistachio paste into the egg mixture until smooth.
Briefly dip the ladyfinger biscuits into the cooled espresso and arrange a layer in the bottom of a baking dish.
Spread half of the pistachio mascarpone cream over the biscuit layer, then repeat with another layer of dipped biscuits and the remaining cream.
Refrigerate the assembled dessert for at least 21 minutes to set before serving.
1
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Italian