1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper.
2. In a bowl, mix flour, ground pistachios, baking powder, and salt.
3. Beat egg yolks with half the sugar until fluffy. In another bowl, beat egg whites until soft peaks form, then gradually add the remaining sugar and beat until stiff peaks.
4. Fold the yolk mixture into the whites, then gradually sift in the dry ingredients, folding gently.
5. Pour the batter into the prepared dish and bake for 20-25 minutes. Allow to cool completely.
6. In a bowl, whisk together mascarpone, heavy cream, powdered sugar, and vanilla until smooth and thick.
7. Mix espresso and coffee liqueur. Cut the sponge cake into layers.
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