Ingredients

• 100g shelled pistachios

• 125g Amedei white chocolate drops - finely chopped

• 500g Mascarpone

• 150g sugar

• 5 egg yolks

• 3 egg whites

• 200g sponge fingers

• 250g milk

• Handful of strawberries

• pinch of salt

Preparation method

1. Heat the oven to 170C and toast the pistachios for approx. 7-8 minutes. Leave to cool before grinding into a smooth, creamy paste

2. Using an electric whisk, beat the egg yolks and 130g of the sugar until light and frothy.

3. Delicately fold in the mascarpone, pistachio paste. Beat the egg whites with the salt & remaining sugar until stiff and add to the mascarpone mix.

4. Spread a layer of the mixture onto the base of a dish and sit a milk-soaked sponge finger on it.

5. Form another layer of the mixture over this and sprinkle with the chocolate.

6. Continue in this way until all the mixture has been used up, dusting the final layer again with chocolate.

7. Decorate with ripe strawberries. Refrigerate for at least 3 hours prior to serving.