(Serves 6 people)

  • 40 grams of pistachio nuts
  • 20 grams of sesame oil
  • 2 yolks
  • 80 grams of sugar
  • 30 ml of water
  • 300 grams of mascarpone cheese
  • Ladyfingers
  • Unsweetened cocoa powder
  • Chopped pistachio
  • Coffee
  • You will need a cooking thermometer to check the temperature



Chop the pistachios in a mixer;
Add the sesame oil to the chopped pistachios and blend them together;
Prepare the coffee with a mocha and leave to cool;
Boil some water with sugar in a pot to obtain a syrup;
With the cooking thermometer, check the temperature and, when it reaches 115° start whipping the yolks until stiff peaks form;
When the syrup reaches 121°, pour it in the bowl with the whipped yolks;
When the cream is cool, add mascarpone;
Finally, add the pistachio cream and blend it;
To assemble the dessert, start with the cream and add the savoiardi soaked in the coffee;
Cover the biscuits with the cream, add the cocoa powder and repeat;
Finally, add cocoa powder on top with chopped pistachios;
Leave in the fridge for a couple of hours and serve.