1-First, whisk the egg whites with a pinch of salt until stiff peaks form, then set them aside for later.

2-In another bowl, whisk the cream until soft peaks form and chill it to keep its texture light.

3-Next, beat the egg yolks with the sugar and vanilla bean paste until they turn pale and fluffy, which takes about three minutes.

4-Once that’s done, mix in the 200g of sweet pistachio paste until smooth, then add the mascarpone and Amaretto, whisking everything together.

5-Gently fold in the whipped cream and egg whites to keep the mixture airy and creamy.

6-For assembly, spread a layer of this pistachio mascarpone mix in your serving dish.

7-Dip the savoiardi sponge fingers briefly into the cold espresso, letting excess drip off, and lay them over the cream layer about 10 per layer.

8-Add another layer of the cream mixture and repeat the dipping and layering process two more times, ending with a smooth top layer of cream.

9-Cover the dish and refrigerate it overnight to let the flavors blend perfectly.

10-On the day you serve it, heat the extra 200g of sweet pistachio paste briefly to make it spreadable, then smooth it over the top.

11-Finish by sprinkling the 120g of toasted, chopped pistachios all over.

12-Cut into small portions for serving, as it’s quite rich and serves 10 to 12 people. Remember, using sweet pistachio paste is crucial for the right taste, and chilling helps everything set just right.