Level: easy
Preparation: 20 minutes
Cooking: 3 hours chilling time
Servings: 6 people
Author: Matilde Vicenzi
Ingredients
- 18 Vicenzovo Ladyfingers
- 3 egg yolks
- 4.40 oz of sugar
- 8.81 oz of mascarpone cheese
- A half-litre of fresh cream
- 1.76 oz of chopped pistachios
- 1.76 oz of pistachio cream
- 1 glass of milk
- 1 small glass of Marsala wine
Preparation
- Beat egg yolks and sugar, then add the mascarpone cheese and blend the mixture until you will obtain a quite stable cream.
- Whip the cream in another bowl.
- Blend the two mixtures delicately and let them stand in the refrigerator for 30 minutes.
- Divide the mascarpone cheese cream into two parts and add the pistachio cream to one of them.
- Mix milk and Marsala wine with a fork and dip the Vicenzovo Ladyfingers.
- Cover the bottom of each glass with a layer of Vicenzovo Ladyfingers, continue with a layer of pistachio cream, add another layer of Vicenzovo Ladyfingers and finish with the mascarpone cheese cream.
- Finally, sprinkle with chopped pistachios.
- Keep them in the refrigerator for at least 3 hours.
- Just before serving, add a little more chopped pistachios.