Ingredients for a 25×10 cm mould:

3 medium eggs
1 tbsp sugar
200 gr pistachio cream
300 ml whipping cream (the one from the refrigerated counter)

To decorate:

50 gr dark chocolate
1 tablespoon whipping cream
For the crunchy pistachio grains:
75 gr pistachios
25 gr sugar

-350 gr cream fat 32 %  for dessert

-200 gr almonds with skin

-3 eggs

-chocolate topping



Separate the yolks from the whites. Put the egg yolks in a bowl with a tablespoon of sugar and whip with a whisk for about 5 minutes, they should become light and fluffy.

At this point you can whip the whites when they are not as soft as snow

Now momt the fresh cream (it must be solid and fresh from the fridge)

It’s time to combine everything and mix with movements from the bottom to the top. If you use a stand mixer, use the rubber hook


Line the mould with plastic wrap and pour the pistachio mixture into it. Level with a spoon and place in the freezer for a couple of hours.