Ingredients
1 cup espresso coffee, cooled
60ml Amaretto liqueur (or pistachio liqueur)
500g ladyfinger biscuits
4 large eggs, separated
1/3 cup caster sugar
1/3 cup pistachio paste
400g mascarpone cheese, chilled
1/3 cup Beerenberg Raspberry Jam
2 tbsp water
1/3 cup crushed pistachios, to serve
Directions
In the bowl of a stand mixer, or using a hand mixer, beat together the egg yolks and caster sugar until the mixture is pale and fluffy. Add the pistachio paste to the egg yolk mixture and fold through until combined.
In a separate bowl, beat the egg whites until stiff peaks form. Add the mascarpone to the egg whites and fold through until just blended. Add the egg yolk mixture and fold through.
Place the raspberry jam in a small bowl with 2 tbsp water and microwave in short bursts until runny.
Combine coffee and amaretto in a shallow dish and set aside.
Dip ladyfinger biscuits individually in the coffee mixture quickly on each side then place in the base of the dish to form an even layer. Top with 1/3 of the pistachio cream and then top that with 1/2 of the raspberry jam. Repeat with another layer of lady finger biscuits, pistachio cream and jam, then top that with the remaining pistachio cream. Sprinkle over the crushed pistachios in an even layer.
Cover and refrigerate for at least 2 hours or overnight and serve.
