Jet Tila shares his technique for this classic Chinese takeout dish, a balanced Sichuan-style stir-fry with toasty chiles, mild numbing from peppercorns, and a light, glossy sauce.
A creamy base of custard, pistachio cream, and whipped mascarpone is layered with chopped pistachios and coffee-drenched ladyfingers that have a hit of hazelnut flavored liqueur for a showstopper dessert.