Our award-winning PISTACHIO REPUBLIC SPREAD in a unique recipe!
The classic Italian recipe in an Exereton version of the lovers of pistachio.

Ingredients for a 35×15 cm baking pan / 8 servings
30 g filter coffee
200 g water
30 g rum
24 savoyard biscuits

For the cream
500 g mascarpone cheese
250 g heavy cream
100 g sugar
100 g PISTACHIO REPUBLIC SPREAD 0% ADDED SUGAR

For serving
30 g cocoa powder
100 g ground pistachios

Method
We will use a 35 x 15 cm baking pan to prepare the dessert.
Heat the water and prepare a filter coffee. You will need 180 g of coffee. Add the rum, stir and leave to cool.

In a bowl, beat the mascarpone cheese, the cream, the sugar and the Pistachio republic spread until you have a thick cream. Spread a spoonful of the cream on the bottom of the pan you will be using.

Dip half of the biscuits in the coffee mixture and arrange them in the dish. Spread half of the cream on top. Continue with the remaining biscuits. Spread the cream on top and leave to cool in the refrigerator.

Serve with cocoa powder on top.