Recipe for 8 portions

Ingredients: 100g of peeled pistachios, 125g Amedei Toscano White chocolate, 500g mascarpone, 150g sugar, 5 egg yolks, 3 egg whites, 200g sponge fingers, 125g milk, pinch of salt

Method:

1. Pre-heat the oven to 170°C
2. Toast the pistachios for approx. 2-5 minutes
3. Leave to cool and grind to a smooth paste
4. Roughly chop the white chocolate
5. Soak the sponge fingers lightly with the milk
6. Using an electric mixer whisk the egg yolks and 130 g of sugar until light and fluffy
7. Beat the pistachio paste with the mascarpone and fold into the egg yolks mixture
8. Make a meringue with the egg whites and remaining 30g of sugar till you have a stiff peak
9. Fold this into the mascarpone mixture
10. Spread a fine layer of cream mixture onto the bottom of the mould, add a milk soaked sponge finger, form another layer of the cream, sprinkle with the chopped chocolate
11. Continue to form layers like this until the mould is full and the mixture is used up
12. Dust the final layer with finely ground chocolate and refrigerate for 3 hours before serving