Pistachio Mini Capresi

1. Separate the yolks from the egg whites. Whip the egg whites with 40 g sugar taken from the total until white and fluffy, set aside. Without cleaning the whisk, whip the egg yolks with the remaining sugar (60 g) until frothy. Lower the speed and incorporate the sifted flour with baking powder and pistachio flour. Add the pistachio cream and stir briefly. Add the beaten egg whites, incorporating them gently with a spatula in a top-to-bottom motion or with a planetary mixer at low speed.

2. Lower the speed and incorporate the sifted flour with baking powder and the pistachio. Add the cream of pistachio and mix briefly. Add the beaten egg whites, incorporating them gently with a spatula in a top-to-bottom motion or with a planetary mixer at low speed.

3. Grease and flour single-serving aluminium moulds (or 20 or 22 cm moulds) and bake in a preheated oven at 170° in a static oven for about 20 minutes. Always do the toothpick test, which must come out dry. Remove from the oven, allow to cool, serve your capresine by sprinkling with icing sugar and decorating with a bit of cream of pistachio and grain.