• 5 egg whites
  • Pinch salt
  • 1⅓ cups (325 mL) sugar
  • ½ tsp (2 mL) vanilla extract
  • 1 tsp (5 mL) white vinegar
  • 1 cup (250 mL) shelled pistachios, roughly chopped, divided

Ganache

  • 2 bars (100 g each) Lindt Excellence 70% Dark Chocolate
  • 1 cup (250 mL) 35% whipping cream
  • 1 tbsp (15 mL) corn syrup

Topping

  • 1½ cups (350 mL) of 35% whipping cream
  • ⅔ cup (150 mL) sour cream or thick Greek yogurt

Garnish

  • 10 fresh figs, halved lengthwise
  • 1 pkg (150 g) Lindor Milk Chocolate Truffles
  • ⅓ cup (75 mL) shelled pistachios