1-Gathering and Preparing Ingredients: First, measure out all your ingredients to make the process smooth. Start by whisking the 3 egg whites with 1 pinch of salt until stiff peaks form; set that aside. Next, whisk the 550ml of thickened cream until soft peaks appear and refrigerate it separately. Then, whisk the 5 egg yolks with 150g of caster sugar and 1 teaspoon of vanilla bean paste until the mixture turns pale and fluffy.

2-Gathering and Preparing Ingredients: Once that’s done, add in the 200g of sweet pistachio paste, 500g of mascarpone cheese, and 2 tablespoons of Amaretto (or your substitute) and mix until smooth. Gently fold in the whipped cream first, followed by the stiff egg whites, to keep everything light and airy.

3-Assembling Your Layers: Now, spread a layer of this pistachio mascarpone cream in your serving dish. Briefly dip each of the 30 ladyfinger biscuits in the 250ml of cold espresso coffee, letting the excess drip off to avoid sogginess. Arrange a layer of these dipped biscuits over the cream in the dish.

4-Assembling Your Layers: Repeat the process: add another layer of cream, then more dipped biscuits, building up to three layers in total and finishing with a cream layer on top. Cover the dish and refrigerate it overnight at least 8 hours to let the flavors meld. Before serving, warm the remaining pistachio paste slightly, spread it over the top, and sprinkle with the 120g of toasted, chopped pistachios. Serve in small portions for the best experience.