Pistachio Millefeuille

In a bowl, place the well-cold cream, mascarpone and icing sugar and whip with electric whips.

Add the pistachio cream and whisk until you obtain a compact and homogeneous cream. Place in the fridge to rest for about half an hour. After the resting time is over, transfer the cream into a pastry bag with a medium-sized star nozzle.

Place the discs or rectangles of puff pastry into a serving dish. Stuff with half of the prepared cream. Cover with the other pastry and decorate with the cream.

You can repeat this action depending on how many layers you decide to do, but no more than three is recommended.

Decorate with sprinkles and, if you like, fresh fruit. Leave in the fridge for about half an hour, then serve.