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.