Ingredients
- 250 g Pistachotta 30%
- 200 ml Fresh whipping cream
- 100 g Cantucci cookies with pistachios
- 50 g CROCCANTE Crunchy Almonds bite
- 2 Tablespoons powdered sugar
- 1 Teaspoon vanilla extract (optional)
- Chopped pistachios for garnish (optional)
Instructions
Whip the Cream:
1. Whip the fresh whipping cream with powdered sugar and vanilla extract until soft peaks form.
2. Incorporate half of the whipped cream into the Pistachotta 30% pistachio cream, folding gently until well combined.
Prepare the Crunchy Layer:
3. Crumble the Cantucci cookies with pistachios and almond brittle into small pieces.
Layer the Dessert:
4. In serving glasses, alternate layers of crumbled Cantucci cookies with pistachios, Pistachotta 30% cream mixture, crumbled CROCCANTE Crunchy Almonds bite, and remaining whipped cream.
Garnish and Chill:
5. Decorate the top with chopped pistachios if desired.
6. Chill in the refrigerator for at least 1 hour before serving.
— Cooking Time: 1 hour 15 minutes
