Servings: 8
INGREDIENTS
Biscotti:
- 5 eggs
- ⅔ cup/130 grams sugar
- 1 cup/140 grams flour
- 3 tablespoons/30 grams cornstarch
- ~⅓ cup/80 grams powdered sugar
- 2 cups milk for soaking the biscotti
Cream:
- 7 ounces/200 grams mascarpone cheese
- 1¾ cups/400 milliliters heavy whipping cream
- ½ cup/100 grams sugar
- 2 tablespoons instant vanilla pudding
- 2 tablespoons pistachio paste
Topping:
- ¼ cup/50 grams ground pistachios
Ganache:
- 5.3 ounces/150 grams white chocolate
- 4 tablespoons/60 milliliters heavy whipping cream
- 1 tablespoon pistachio paste
INSTRUCTIONS
Biscotti:
- Begin by separating the egg whites and yolks into two separate bowls. Place the egg whites in a mixing bowl and add a pinch of salt. Utilize a balloon whisk attachment to beat them while gradually incorporating half of the sugar over approximately 7 minutes, until stable peaks form. In the bowl containing the yolks, add the remaining sugar and whisk thoroughly for a few minutes until a light and frothy texture emerges. Combine these mixtures using gentle folding motions until a smooth batter is achieved. Introduce the flour and corn flour, and continue folding until fully incorporated.
- Preheat the oven to 355°F (180°C) using the turbo mode, and line a sheet pan with parchment paper. Transfer the prepared batter into a piping bag fitted with a wide round nozzle. Proceed to pipe biscotti that are 4 ¼ inches (4 millimeters) long onto the sheet pan. Apply a generous dusting of powdered sugar and bake for approximately 12 minutes. Once baked, remove them from the oven and allow them to cool.
Cream:
- To make the creams, combine the mascarpone cheese, heavy cream, and sugar in a mixing bowl. Beat the mixture until a creamy texture is achieved. Incorporate the pistachio paste and pudding mix, continuing to mix until well combined.
- Prepare a bowl of milk for soaking the biscotti. Arrange the soaked biscotti in a rectangular mold, creating a uniform layer. Evenly spread half of the cream on top, and then generously sprinkle with ground pistachios. Soak another layer of biscotti in milk and position them beside the first layer. Spread the remaining cream on top, ensuring even distribution. Allow the mold to set in the refrigerator for an hour.
Ganache:
- Melt the white chocolate and heavy cream in the microwave until a smooth consistency is achieved. Integrate the pistachio paste and thoroughly combine. Proceed to pour the ganache over the cake, ensuring an even spread. Top the cake with a sprinkle of ground pistachios for decoration. Place the cake in the refrigerator for at least 3 hours to allow it to set. Afterward, it can be served.