Ingredients
• 1 package savoiardi (ladyfingers) biscuits
• 1 cup milk (or light coffee – optional)
For the cream
• 250 g mascarpone
• 200 ml cold liquid cream
• ½ cup powdered sugar
• 1 teaspoon vanilla
• 4–5 tablespoons pistachio cream
For the topping
• Ground pistachios or pistachio pieces
Preparation
1. Cream: Whip the cream, powdered sugar, and vanilla. Add the mascarpone and pistachio cream and mix until smooth.
2. Soaking: Lightly dip the biscuits in milk (or coffee).
3. Layering: Layer the biscuits → cream on a tray.
4. Top: Finish with cream and sprinkle with pistachios.
5. Chilling: Refrigerate for at least 4 hours, preferably overnight.
Tip
• For a richer pistachio flavor, spread extra pistachio cream between the layers.
• Grated white chocolate goes very well with it 
Enjoy 
