This sounds so fancy and looks beautiful in the photos! The Sabayon takes a lot of stirring and the pistachio paste can be problematic to find, but since I’ve already had this dessert, I’ll say that it is worth every bit of effort.
You can buy pistachio paste on Amazon, but the cost didn’t sit well with me so I did a little internet searching and found some recipes to make my own! Pierre Hermes recipe is out there and Jean Pope at Lemons and Anchovies scaled it down to manageable size. She says use a mortar and pestle or a blender … I say unless you are self-punishing, stay away from the mortar and pestle!
Leave your comments with any tips you have about pistachio paste, making meringue, or tricks you learned while making this recipe. This is the place to ask any questions you have about the recipe, ingredients, process, or tools needed. Anything we can share with one another will only make our experience of cooking together that much better!