Preparation: 20 minutes

Resting Time: at least 4 hours, ideally overnight.

Servings: 4 people

Ingredients:

• 250g of Mascarpone
• 24 ladyfingers
• 3 eggs
• 1 sachet of vanilla sugar
• 80g of brown sugar
• 20g of crushed pistachios
• 50cl of traditional Chai

Preparation

• Separate the egg whites from the yolks in a bowl in which you can beat them until stiff.
• In another container, mix the yolks, sugar and vanilla sugar, then add the mascarpone to the mixture with a whisk, also add 20cl of traditional chai (cold).
• Beat the egg whites until stiff.
• Gently fold the whipped egg whites into your mixture using a spatula or rubber spatula.
• Soak the sponge fingers in the remaining traditional Chai and line the bottom of your dish with them.
• Cover with a layer of the mascarpone mixture then repeat the operation a second and final time to have 2 layers of biscuits and 2 layers of mascarpone.
• Put in the fridge.
• Before serving, sprinkle with crushed pistachios.