Ingredients
The following ingredients have 4 Servings
- 300g mascarpone
- 300ml thickened cream, whisked to stiff peaks
- 3 egg yolks
- 75g pure icing sugar, sifted
- 2.00 tbs limoncello
- Zest of 1 lemon
- 1/3 cup (80g) slivered pistachios
- 100g caster sugar
- 1/4 cup (60ml) limoncello
- Juice of 1/2 lemon
- 150g pistachios, finely ground
- 1 egg white
- 1/2 cup (75g) pure icing sugar, sifted, plus extra to coat
Instruction
- For the limoncello syrup, combine sugar and limoncello in a small saucepan over medium-low heat, stirring occasionally until the sugar dissolves. Bring to a simmer and cook for 10-12 minutes until thickened. Cool slightly, then stir in the lemon juice. Set aside.
- Preheat oven to 180°C. Line a baking tray with baking paper.
- For the pistachio biscuits, place all ingredients together in a medium bowl and mix until a thick paste forms. Chill for 30 minutes to firm up. Roll dough into 16 x 2 tsp-sized balls, toss in extra icing sugar to coat, and place on prepared tray, leaving room for the biscuits to spread.
- Bake for 12-14 minutes, or until just set and the bottoms of the biscuits are firm. Transfer to a wire rack to cool.
- Meanwhile, combine mascarpone and cream in large bowl and gently mix until smooth. In a separate bowl, beat the egg yolks and icing sugar together until very pale and fluffy. Gently fold mascarpone mixture into the egg yolk mixture until smooth. Add the limoncello and lemon zest and stir to combine.
- To assemble, place a pistachio biscuit in the base of four serving glasses, drizzle each with a little limoncello syrup and spoon over some lemon mascarpone cream. Repeat layering with remaining biscuits, syrup and cream. Chill for 6-8 hours to set. Serve sprinkled with slivered pistachios.
