Our pistachio version of the classic

Serves 6 (although we advise you to invite fewer people so you can have some leftovers for the following day)

Ingredient

25 savoiardi, aka sponge fingers
500g mascarpone
500ml double cream
4 egg whites
90g granulated sugar
15g icing sugar
180g pistachio paste
300ml Baileys
200ml unsweetened condensed milk
300ml water

For the decoration:

150g shelled whole pistachios

Method

Arrange the pistachios on a baking tray and put them into an oven heated to 180ºC (160ºC Fan) for 10 minutes. The idea is to make them lovely and golden. Once they are ready, remove the baking tray and set aside.

Now turn to the preparation of the coulis by putting 100g of the pistachio paste, the icing sugar and the condensed milk into a bowl. Combine them to obtain a smooth, glossy cream. Set aside.

Put the Baileys into a bowl with the water (at room temperature) then pop the bowl into the fridge. Whisk the egg whites and the granulated sugar in another bowl using an electric hand mixer (or a hand whisk, if you’re feeling fit). You’re aiming for an even consistency.

Add the mascarpone and the cream then whisk some more, until the mixture is as smooth as an Olympic ski run. Add the remaining 80g of pistachio paste and beat some more, this time using a rubber spatula.

Now dip your sponge fingers into the cooled bowl of Baileys, on both sides, and then arrange them side by side in a baking dish (designed for around 6 people). Pour half the cream and some of the coulis on top. Scatter over some toasted pistachios, then repeat with a new layer of both the cream and the coulis, finishing off with a lovely crust of toasted pistachios. Put this naughty treat in the fridge for at least four hours (all good things come to those who wait). E buon appetito!

A minute to spare?

Listen to an episode or two of the podcast Prince Street, from the distinguished team behind Dean & DeLuca. A culinary deep dive into the love between people and food, with a few celebs thrown in for good measure.

Big Mamma: 3 impressive recipes from the cult Italian restaurant group that take only 30 minutes to make