For the cream, first briefly mix the mascarpone pistachio cream and sugar, then add the cream and cream stiffener and whip until stiff, then add the ground pistachios and mix briefly.

Briefly dip the egg cookies into the milk and rum and place in the cake tin.

Pour the mascarpone cream on top and smooth out and repeat twice.

Cover the cookies with the remaining cream. Place in the fridge for at least 4-5 hours, preferably overnight.

Finally, melt the pistachio cream in a bain-marie and pour over the top, leave to rest in the fridge for another hour, decorate as desired and serve