Place the pistachios, egg white and egg yolk in an upright blender and blend until smooth. Add the sugar, flour and liqueur and blend until combined. Pour into a cream canister and charge twice. Set aside for 1 hour. Fill six plastic drinking cups one-third full with the mixture. Microwave on high for 30 seconds. Cool, then tear each cake into 3. Set aside.
© 2010 All rights reserved. Published by Murdoch Books.