Pistachio Tiramisu Icebox Bars with White ChocolateLattice

Ingredients

For the Pistachio Base & Layers:

2 packs (approx. 14 oz) ladyfinger cookies (savoiardi)

1 cup strong brewed coffee or espresso, cooled

2 tbsp pistachio paste or butter

1/4 cup pistachio liqueur (optional)

For the Pistachio Mascarpone Cream:

16 oz mascarpone cheese, chilled

1 cup heavy whipping cream, cold

1/2 cup powdered sugar

1/3 cup high-quality pistachio paste

1 tsp vanilla bean paste

For the White Chocolate Lattice & Crunch:

4 oz white chocolate, chopped

1/2 cup roasted pistachios, finely crushed

1/2 tsp matcha powder (optional, for vibrant green color)

Directions

Whisk the cooled coffee, 2 tablespoons of pistachio

paste, and liqueur in a shallow bowl until the paste is

mostly dissolved.

Beat the heavy cream and powdered sugar in a chilled

bowl until stiff peaks form.

Mix the mascarpone, 1/3 cup pistachio paste, and vanilla

bean paste in a separate large bowl until smooth.

Fold the whipped cream gently into the mascarpone

mixture until you have a uniform, pale green cloud-like

consistency.

Line an 8x8 inch square baking pan with parchment

paper, leaving an overhang on the sides for easy

removal.

Dip each ladyfinger briefly into the coffee mixture (don't

soak them through) and create a single layer at the

bottom of the pan.

Spread half of the pistachio mascarpone cream over the

ladyfingers. Repeat with a second layer of dipped

ladyfingers and the remaining cream. Smooth the top

with an offset spatula.

Melt the white chocolate in the microwave in 20-second

bursts. Transfer to a piping bag or a small plastic bag

with the corner snipped off.

Pipe a lattice pattern (criss-cross lines) across the top of

the cream. Immediately sprinkle the crushed pistachios

over the wet chocolate so they stick.

Freeze for at least 6 hours, or ideally overnight. Lift the

bars out using the parchment overhang and slice into

rectangles while frozen. Let them soften for 10 minutes

at room temperature before serving.