The cold pistachio cake is a simple dessert to make and requires no baking, a perfect end-of-meal treat. Delicious and delicate, it is easy to prepare; a crunchy biscuit base pairs with a pistachio and cream filling, ensuring success. Usually, in my cheesecakes and cold cakes, I try not to use gelatin, but if you find it more functional to firm up the cake, just add 10 g of gelatine leaves.
Let’s see the ingredients for our cold pistachio cake; I assure you will love this dessert at the first bite.
Also try the Savory Salmon Cheesecake excellent as a main course or appetizer.
- Difficulty: Very Easy
- Cost: Medium
- Rest time: 6 Hours
- Preparation time: 30 Minutes
- Portions: 8/10
- Cooking methods: No-bake
- Cuisine: American
Ingredients for Cold Pistachio Cake
- 2 cups Digestive biscuits
- 1/2 cup butter
- 1 cup mascarpone cheese
- 1 tablespoon vanilla extract
- 1 3/4 cups lactose-free heavy cream
- 1 cup pistachio cream
- as needed pistachio crumbs (unsalted)
- as needed biscuits, wafers
Tools
- Blender / Mixer
- Electric whisk
- Springform pan 9-inch
- Bowl
- Parchment paper
- Spatula
- Manual whisk
Preparation of Cold Pistachio Cake
For the cold pistachio cake start by preparing the biscuit base: break the biscuits and place them in the mixer, blend until powdered. Then transfer them to a bowl, add the melted butter, and mix well.
Pour the mixture into a 9-inch springform pan lined with parchment paper. Level it well and compact with the back of a spoon. Then transfer the pan to the refrigerator to firm up. Meanwhile, prepare the mascarpone filling.
Place the mascarpone and vanilla extract in a bowl, work the ingredients with a manual whisk until you obtain a soft and velvety cream. Separately whip the cream, once ready, add the pistachio cream.
Gently fold it in with a spatula, making movements from bottom to top, to avoid deflating it. Take the cake base from the fridge and pour the soft mascarpone cream on top.
Then pour the pistachio cream, level, and place back in the fridge to firm up for 6 hours. I usually prefer to prepare it the day before and leave it to firm up overnight.
When the pistachio cake is fully firmed, unmold it onto a serving plate. Decorate the surface with pistachio crumbs, then cut the wafers into triangles and place them around the entire circumference of the cake.
Your pistachio dessert is ready to be served.
If you like no-bake cakes, don’t miss the one with HAZELNUTS
Advice
The cold pistachio cake can be stored in the fridge for a couple of days, it can also be frozen if desired, but it is preferable to do so without decoration.
