Step 1

Separate egg yolks from white in two separate bowls. Blend egg yolks with the 150 grams of sugar at high speed for 8 minutes, or until sugar is no longer visible. Add the 1 pound mascarpone, 60 grams of ground pistachio and 150 grams of pistachio butter to mixture and mix until smooth. Place mixture into bowl and refrigerate.

Step 2

Whisk egg whites until foamy. Gently fold in egg whites to cream texture with spatula.

Step 3

Mix 1/2 liter milk with 50 grams pistachio cream and 3 drops of almond or vanilla extract. Heat up between 80 to 100 degrees F degrees in a saucepot. Pour into a square baking dish. Dip ladyfingers one by one into the mixture.

Step 4

With a large spoon apply a thin layer of mascarpone mix into an 8x8-inch baking dish, flatten the layer. Place a set of ladyfingers on top. Add a layer of mascarpone on top, followed by another layer of ladyfingers. Top with a final layer of cream.

Step 5

Store the dish in the freezer for at least 30 minutes. If you'll be serving it later, refrigerate for 4 hours and up to overnight.