MAYD
About the Recipe
This pistachio version is creamy, nutty, and absolutely unreal.
Layers of pistachio cream, espresso-soaked sponge, and whipped mascarpone.
So easy. No baking. Everyone asks for the recipe.
You can make it ahead and trust me, it tastes even better the next day.
Ingredients
250g mascarpone
300ml double cream
3–4 tbsp pistachio paste (unsweetened or sweetened)
2 tbsp icing sugar (adjust to taste)
1 pack sponge fingers (ladyfingers / savoiardi)
200ml espresso or strong coffee, cooled
2–3 tbsp crushed pistachios (for topping)
Optional: 1 tsp vanilla extract
Preparation
Whip the filling: In a bowl, whisk mascarpone, double cream, pistachio paste, and icing sugar until smooth and thick. Taste and adjust sweetness if needed.
Dip the sponge: Quickly dip each sponge finger in the cooled espresso (don’t oversoak).
Layer it up: In a dish, alternate layers of dipped sponge and pistachio cream.
Finish: Top with the remaining cream and scatter crushed pistachios over.
Chill: Refrigerate for at least 2 hours — overnight for best results. Dust cocoa powder over the top just before serving (and any other garnish you fancy!)