ingredients
6 super fresh eggs
8 spoons of very fine sugar
500 gr of mascarpone
1 moka of coffee for 6
1 spoon of rum
80 gr of pistachios
40 gr of sesame oil (I prefer corn oil)
finger biscuits
Bitter cocoa and chopped pistachios for garnish
ingredients of cream
ingredients of preparation
jar composition
Recipe preparation :
The spoon dessert par excellence of the Italian table. I recently discovered, thanks to radio deejay, that it is a dessert invented in the city of Treviso and even the Italian academy of tiramisu exists!
In the mixer, blend the pistachios until they are reduced to a powder and add the sesame oil a little at a time, in order to obtain a cream.
Prepare the coffee and let it cool.
Beat the egg yolks in the mixer at high speed with the sugar so that it melts and binds well to the egg yolks (10 minutes).
Add the mascarpone and continue to mix with the planetary mixer to remove the lumps that form.
Add the pistachio cream
Add 3 egg whites (of the 6 eggs) beaten gently until everything is mixed.
(this step is optional, personally I insert it to give a little softness to the mixture, some for example insert the whipped cream to get the same effect)
Prepare the single portion glasses:
put a little cream, place the savoyard soaked only in a part of coffee, to which we have added the rum. Repeat the operation until the end of the glass.
Finish with unsweetened cocoa and chopped pistachios only when serving.
(I advise you to prepare them the night before, if you serve them for lunch, so that the Savoyard has time to soften).
