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Separate the eggs.
Beat the egg yolks together with the granulated sugar until light and fluffy.
Then add the mascarpone and pistachio paste and mix until you have a smooth, creamy cream.
In another bowl, beat the egg whites until stiff peaks form.
Carefully stir this into the mascarpone-pistachio mixture, keeping it fluffy. This will create a velvety pistachio cream.
Break the long fingers into smaller pieces and dip them very briefly into coffee - really just a fraction of a second, so they don't get too soggy.
Spread a layer of these cookie pieces over the bottom of each dessert glass.
Then spoon a generous layer of the pistachio cream on top.
If your glasses are deep enough, you can add a second layer of cake and cream for extra volume and flavor.
Top each glass with some fresh High Street strawberries, a pinch of coarsely chopped pistachios, and - for the real fans - a small tuft of pistachio paste on top as a finishing touch.
Let the glasses set in the refrigerator for at least an hour, but ideally a little longer so that the flavors can permeate well.
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Ingredients
for
6
persons
person
400 g mascarpone
2 eggs
3 to 4 tbsp. pistachio paste
70 g granulated sugar
1/2 pack long fingers
A handful of unsalted pistachios, coarsely chopped
Some High Street strawberries
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An elegant dessert with soft layers, crunchy nuts and fresh strawberries - irresistible!
25
minus
Separate the eggs.
Beat the egg yolks together with the granulated sugar until light and fluffy.
Then add the mascarpone and pistachio paste and mix until you have a smooth, creamy cream.
In another bowl, beat the egg whites until stiff peaks form.
Carefully stir this into the mascarpone-pistachio mixture, keeping it fluffy. This will create a velvety pistachio cream.
Break the long fingers into smaller pieces and dip them very briefly into coffee - really just a fraction of a second, so they don't get too soggy.
Spread a layer of these cookie pieces over the bottom of each dessert glass.
Then spoon a generous layer of the pistachio cream on top.
If your glasses are deep enough, you can add a second layer of cake and cream for extra volume and flavor.
Top each glass with some fresh High Street strawberries, a pinch of coarsely chopped pistachios, and - for the real fans - a small tuft of pistachio paste on top as a finishing touch.
Let the glasses set in the refrigerator for at least an hour, but ideally a little longer so that the flavors can permeate well.
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Separate the eggs.
Beat the egg yolks together with the granulated sugar until light and fluffy.
Then add the mascarpone and pistachio paste and mix until you have a smooth, creamy cream.
In another bowl, beat the egg whites until stiff peaks form.
Carefully stir this into the mascarpone-pistachio mixture, keeping it fluffy. This will create a velvety pistachio cream.
Break the long fingers into smaller pieces and dip them very briefly into coffee - really just a fraction of a second, so they don't get too soggy.
Spread a layer of these cookie pieces over the bottom of each dessert glass.
Then spoon a generous layer of the pistachio cream on top.
If your glasses are deep enough, you can add a second layer of cake and cream for extra volume and flavor.
Top each glass with some fresh High Street strawberries, a pinch of coarsely chopped pistachios, and - for the real fans - a small tuft of pistachio paste on top as a finishing touch.
Let the glasses set in the refrigerator for at least an hour, but ideally a little longer so that the flavors can permeate well.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.