Easy and delicious cold pistachio cake, you can serve it as a semifreddo or as a cold dessert. It can be stored in the freezer for several months. If you store the cake with pavesini in the freezer and want to serve it not as a semifreddo but cold and creamy, I recommend putting it in the fridge 6 hours before so it will have time to defrost and be creamy but still cold. To prepare the cake with pavesini and pistachio, I used classic pistachio cream, the one you spread on your breakfast toast found at the supermarket. I recommend preparing the cold cake with pistachio cream the day before so it will be well chilled and dense. I used a 20 cm mold. If you use a larger mold, double the amount of cream, and if desired, decorate the cold dessert with pavesini, spreadable pistachio cream, and pistachio granules, or you can also serve it simple. I recommend checking out all my PISTACHIO DESSERTS. Now let’s see how to make the Cold Pistachio Cake and if you try it, let me know. Barbara

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Difficulty: Very Easy
Cost: Affordable
Rest time: 8 Hours
Preparation time: 20 Minutes
Portions: 8
Cooking methods: No Cooking
Cuisine: Italian
Seasonality: All Seasons

Ingredients to prepare the cold pistachio cake

pavesini
8.8 oz heavy whipping cream
3 teaspoons pistachio cream
3.5 oz condensed milk (I used lactose-free condensed milk)
as needed milk
as needed pistachio cream
as needed pistachio granules

Tools

Electric whisks
Cake Pans

How to prepare the cold pistachio cake

Let’s start preparing the cold pistachio cake, pour the cream into a bowl and whip it lightly with the electric whisks,
add the pistachio cream and let it incorporate into the cream,
then add the condensed milk
and continue whipping the cream.
Line the pan with plastic wrap, leaving plenty of excess to fold over and seal it. Dip the pavesini in cold milk
and cover the base and sides of the pan.
Pour the pistachio cream
add a few tablespoons of spreadable cream
cover the cream with more pavesini, always dipped in milk, and fill any gaps with broken pavesini.
Cover with plastic wrap and place in the fridge for 8 hours or in the freezer.
Before serving, add spreadable pistachio cream and pistachio granules on top,
slice and serve the cold pistachio cake.