White Chocolate and Pistachio Tiramisù

Chop the unsalted pistachios in a mixer and put them aside.

Separate the yolks from the egg whites.

In a bowl, whip the yolks into the sugar with an electric whisk until you have a transparent and foamy mixture. Add the mascarpone and the pistachio cream (if not available, omit it) and gently mix.

In another clean bowl, beat the egg whites until stiff. Blend the beaten egg whites into the mixture of mascarpone, pistachio cream, eggs and sugar and gently mix from the bottom upwards in order to avoid splitting the mixture.

Put the milk and half glass of marsala into another bowl and mix. 

Dunk the sponge fingers in the milk and marsala and put them on the bottom of the baking tin until the entire base is covered.

Add a couple of table spoons of mascarpone and pistachio cream, the chopped white chocolate and the previously chopped pistachio.

Smooth out this layer and put another layer of sponge fingers.

Carry on until you have finished the ingredients.

For the finishing touch, cover the tiramisu surface with chopped white chocolate chips and chopped pistachio and let it stand in the fridge for at least 4 hours.