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Mini pistachio cakes

updated

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Ingredients for 1 servings:

  • 500 g mascarpone
  • 400 ml whipped cream
  • 140 g pistachios, roasted and salted
  • 1 packet of vanilla sugar
  • 3 tbsp sugar
  • 30 ladyfingers
  • 1 pack of butter
  • 1 bar of block chocolate

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

for 12 cakes

Finely chop the sponge fingers and mix with melted butter. Then place them in the molds as the base. Set aside 36 pistachios for garnish. Grind the rest in a stand mixer. Whip the cream with the sugar and vanilla sugar until stiff peaks form, then stir in the mascarpone and the chopped pistachios. Then pour the mixture onto the bases. Melt the chocolate and pour over the cakes. Finally, lightly press 3 pistachios into the still-soft chocolate to form a star. Refrigerate for at least 1 hour.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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