to serve 2

• 124 g PEMA wholegrain ryebread cut
  into small strips
• 250 g Mascarpone cheese (Santa Lucia)
• 2 fresh eggs
• 100 g Pistachio butter
• 40 g Pistachios
• 80 g sugar
• 2 cups of espresso or coffee

Separate the eggs. In a bowl beat the yolks and the sugar together then stir in the Pistachio butter and the mascarpone. Whisk in egg whites into stiff peaks and then fold into the mixture. 

Pour the coffee onto a flat plate and steep the bread in the espresso.

Layer the pistachio cream and the bread strips in two glass bowls, chill and decorate with finely chopped pistachio nuts before serving.