The cold pistachio cakes are delicious no-bake desserts, very easy to prepare.
Cakes made of Pavesini and filled with paradise cream and pistachio spread, decorated with more pistachio cream and chopped pistachios, prepared in ten minutes, fresh, delicious, and irresistible, perfect as an after-meal dessert, for a snack, or a sweet break.
Read how to make the cold pistachio cakes with the easy recipe below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 48 Pavesini
- 170 mascarpone
- 0.7 cup heavy cream
- 2 tbsp powdered sugar
- milk
- pistachio spread
- chopped pistachios
Preparation of Cold Pistachio Cakes
In a bowl, work the mascarpone with sugar using electric beaters.
Add the liquid heavy cream slowly, without stopping the beaters, until you get a fluffy and homogeneous cream.
Line aluminum molds with plastic wrap.Quickly dip the Pavesini in cold milk and place them in the molds.
Cover them with a tablespoon of prepared cream, a tablespoon of pistachio spread, and another layer of cream.
Close each cake by gently folding the Pavesini and wrapping it well in the plastic wrap.Let them rest in the freezer for half an hour or in the refrigerator for at least an hour.
When serving, flip your cold pistachio cakes onto plates and finish them with some pistachio spread and chopped pistachios on top.
Notes
Visit the collection of Pistachio Sweets with many tasty and easy ideas: you can find it by clicking HERE.
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