Ingredients
- 250 g Mascarpone
- 200 ml Fresh cream
- 100 g Powdered sugar
- 150 g Pistachotta 30%
- 100 g Amaretti
- 50 g Melted butter
- Pistachio granules for decoration
Instructions
Prepare the Amaretti Crumble:
1. Coarsely crush the amaretti and mix with melted butter.
2. Spread the crumble on a baking sheet lined with parchment paper and toast in a 180°C (350°F) oven for 10 minutes, or until golden. Let cool.
Prepare the Mousse:
3. In a bowl, mix the mascarpone with the powdered sugar and Pistachotta 30% until smooth.
Whip the Cream:
4. In another bowl, whip the fresh cream until soft peaks form.
5. Gently fold the whipped cream into the mascarpone and pistachio mixture.
Assemble the Dessert:
6. Distribute the amaretti crumble at the bottom of serving glasses or bowls.
7. Fill with the pistachio mousse and smooth the top.
Decorate and Serve:
8. Decorate with pistachio granules.
9. Chill in the refrigerator for at least 2 hours before serving.
— Preparation Time: 2 hours 30 minutes
