Serving size: 6 | Prep time: 20 minutes | Cooking time: 0 minutes
3 egg yolks
250 g of mascarpone
A half-litre of fresh cream
50 g of chopped pistachios
50 g of pistachio cream
1 glass of milk
1 small glass of Marsala wine
Beat egg yolks and sugar, then add the mascarpone cheese and blend the mixture until you will obtain a quite stable cream.
Whip the cream in another bowl. Blend the two mixtures delicately and let them stand in the refrigerator for 30 minutes. Divide the mascarpone cheese cream into two parts and add the pistachio cream to one of them.
Mix milk and Marsala wine with a fork and dip the Savoiardo Vicenzovo Ladyfingers.
Cover the bottom of each glass with a layer of Vicenzovo Ladyfingers, continue with a layer of pistachio cream, add another layer of Vicenzovo Ladyfingers and finish with the mascarpone cheese cream.
Finally, sprinkle with chopped pistachios. Keep them in the refrigerator for at least 3 hours. Just before serving, add a little more chopped pistachios.