5 pasteurized egg yolks, room temperature
¾ cup sugar
8 ounces Mascarpone cheese
¼ teaspoon kosher salt
1 cup cream
2 tablespoons pistachio butter
1 cup cold brewed espresso
2 tablespoons coffee liqueur
2 tablespoons pistachio liqueur
8 ounces purchased lady finger cookies, sponge cake, or golden pound cake
Cocoa powder for dusting
½ cup finely chopped pistachios
In bowl of a mixer using whisk attachment, beat egg yolks and sugar together until pale and thick, about 5 minutes. Add mascarpone cheese, salt, and pistachio butter. Continue whipping and add cream. Whip until mixture is light, creamy, smooth, and can hold a soft peak. In a small bowl, mix espresso and liqueurs together. Cut cake into rounds to fit a serving dish or glass. Dip 1 round of cake into coffee mixture and place in bottom. Top with 1 to 2 tablespoons mascarpone-cream mixture. Add another piece of coffee-soaked cake and continue layering until each serving glass is filled, ending with cream layer. Cover with plastic wrap and refrigerate for several hours or overnight. When ready to serve, dust top cocoa powder and sprinkle with chopped pistachios. Serve immediately.
Yield: 4 servings
