CHEESECAKE WITH PISTACHIO BAIOCKE!

Let's end this Saturday in the best possible way with one of our favorite desserts.

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CHEESECAKE WITH PISTACHIO BAIOCKE!
A real treat for the palate!

Ingredients

For the base
-250 g pistachio baiocchi cookies
-100 g butter

For the cream

-60 g powdered sugar
-250 ml fresh cream
-250 g of mascara
-2 sheets of gelatine
-2 tablespoons of milk

For decoration

-Pistachio spreadable cream
-Pistachio nuts

Preparation

Divide the baiocchi and scoop out the pistachio cream with a spatula and, while doing so, transfer it to a bowl and set aside. Place the chopped cookies without cream and the melted butter in a hinged mould. Compact well and put the base in the refrigerator. Meanwhile, prepare the filling. Using an electric whisk, whip the cream with the powdered sugar until stiff. Then add the mascarpone and two sheets of gelatine previously soaked in cold water and melted in a saucepan with two tablespoons of milk. Take the base again, pour over the filling and level it well. Put back in the freezer for a couple of hours. Next, melt the previously reserved pistachio cream in a bain-marie. Once cooled and the resting time has elapsed, take the cheesecake and pour the cream on top. Put it back in the refrigerator to harden.
At the end, before serving, decorate the sides with pistachio baiocchi.

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Have a good evening 😋

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