Ingredients
Cream
Ladyfingers
Directions
- 1
Whisk eggwhites together with a pinch of salt till fluffy on high speed (3-4 min.). Add the sugar while still whisking, and then add the vanilla.
- 2
Whisk till you get a meringue like texture (stiff peaks) (4-5 min.) and then fold in the egg yolks.
- 3
Add flour and baking powder and fold slowley till combined.
- 4
Use a piping bag to pipe lines - the cookies should be about 2 cm wide and 8-10 cm in length. Try to leave about 4-6 cm. Of space between each cookie!
- 5
Sprinkle some sugar on top of the cookies and bake in the oven at 180 C (fan only) for 16-18 minutes, depending on the oven. They should be slightly golden when they’re done!
- 6
In a bowl combine mascarpone, powdered sugar and pistachio and whisk for a minute.
- 7
In another bowl, whisk up the whipped cream and fold it in carefully with the mascarpone mixture.
- 8
Dip in the ladyfingers in the hot coffee and cover the whole tray with one layer of ladyfingers.
- 9
Add 1/2 of the mascarpone cream and add the second layer of soaked ladyfingers this process 1 more time.
- 10
Add the final layer of mascarpone cream and decorate with cocoa powder.
- 11
Let it sit overnight or for at least 8 hours in the fridge!
