Prep Time: 20 Minutes

Cook Time: -

Serves: 6-8

• 300ml Double Cream
• 250g Mascarpone Cheese
• 2 tbsp Icing Sugar
• 3-4 tbsp Tenuta Marmorelle Pistachio Cream Spread
• 300g Sponge Fingers (approx. 1½ packs)
• 200ml Espresso (freshly brewed, cooled)
• 50g Chopped Pistachios
• Dried Rose Petals (optional, to finish)

• Whisk the Double Cream until soft and smooth. Fold in the Mascarpone Cheese, Icing Sugar and Pistachio Cream Spread until fully combined and velvety.
• Stir a spoonful of Pistachio Cream Spread into the Espresso. Lightly dip the Sponge Fingers into the mixture and line the base of your dish.
• Spread a layer of the pistachio cream mixture over the sponge. Repeat with another layer of soaked sponge and finish with a final layer of cream.
• Smooth the top or pipe extra cream over the surface if desired.
• Lightly swirl the top to create a soft decorative pattern.
• Finish with chopped pistachios and dried rose petals.