Butter 7 inches ø rounded baking dish and leave aside.

Preheat the oven to 170 C / 338 F.

In medium sized bowl, mix egg whites until stiff peaks form. Leave aside.

In another medium sized bowl, combine egg yolks, sugar, vanilla extract, flour, pistachios, and olive oil. Add two drops of green food colour(optional).

Once you get smooth and silky cream, add egg whites, and gently combine using spatula.

Pour to prepared baking pan and bake for 23 minutes or until toothpick inserted comes out clean.

Leave to cool. Once cooled, cut your sponge/ crust to have 2 equal layers.

For cheesecake cream, combine gelatin and water in a glass and leave aside for 10 minutes.

Meanwhile, whisk whipping cream in medium sized bowl, until stiff peaks form. Leave aside.

Place large pot, filled with water for 1/3 of it’s volume on your stove top and cover with fitting heatproof bowl.

Whisk eggs, sugar, and chocolate in it to get smooth cream. It should take 4-5 mins. from the moment water starts boiling.

Take the bowl away from the heat and combine cooked cream with gelatin and Mascarpone.

Place one sponge layer into the dish it was baked in and pour your cream into the dish.

Cover with the second sponge layer.

Leave in the fridge. Overnight is the best.

Next day, make your ganache by combining heavy cream, chocolate,and water in one small pot on medium sized heat, until smooth. Pour ganache on the top.

Carefully loosen the sides of a tin, using knife. Then remove the rounded part so you can cut and serve the slices.

Before serving, garnish with chopped pistachios to taste.