When you craving everything you see that viral that has to do with pistachios I had to do my own take on pistachio tiramisu and the Dubai pistachio strawberry chocolate inspired approach for my overnight oats.

Start by soaking your oats and chia seeds with your choice of milk overnight. Then layer with pistachios mascarpone cream. Drizzle of pistachio cream and topped with chopped pistachio and strawberry and dark chocolate chips.

pistachio mascarpone cream:

2 egg, separated the yolk
1/3 cup granulated sugar, divided
250g mascarpone
About 2 tbsp pistachios cream or more to your liking
1/2 tsp vanilla extract

Separate the eggs, placing the egg whites in the bowl of a stand mixerfit with the whisk attachment and the egg yolks in a separate bowl. You’ll use them later.

Beat the egg whites with the whisk attachment and slowly stream in a half of the granulated sugar, beating on high speed until stiff, about 3 minutes. Transfer the egg white mixtures into a large bowl, using a rubber spatula to get everything out so that the bowl is mostly clean.

Add the egg yolks to the stand mixer bowl with the remaining sugar. Beat on high speed with the whisk attachment until fluffy and pale yellow in color, about 3 minutes. Add the mascarpone and mix to combine.

Add pistachio cream, the vanilla extract to the egg yolk mixture and mix well.

Use a rubber spatula to add half of the egg yolk mixture into the egg whites, gently folding to combine. Add the second half of the egg yolk mixture to the egg whites and fold until homogenous. Be sure to not over mix as this can cause the egg whites to deflate.

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