질문하기
Finely grind the pistachios.
Add mascarpone cheese and sugar to a bowl and mix.
Whip the heavy cream and gently fold it into the cheese mixture.
Dip the biscuits in coffee and lay them in a dish.
Spread the cheese cream over the biscuits.
Sprinkle almond and pistachio crumble on top.
Refrigerate for at least 2 hours until chilled.
Serve the chilled Pistachio Nao on a plate to finish.
