If you follow me a little, you know: pistachio is my favorite, it literally drives me crazy. And since March 8th can’t be without a mimosa dessert, I decided to create an even more indulgent version: thus the pistachio mimosa swirl was born. It’s soft, creamy, spectacular and incredibly fragrant: a cake that wins you over at first sight and with the first bite. Perfect for celebrating International Women’s Day with something different than the usual, but always super elegant.
Also try these desserts for March 8th:
- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 10/12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Women’s Day
Ingredients
pan 13 3/4 × 13 3/4 in
- 4 eggs
- 1/3 cup vegetable oil
- 2.8 oz granulated sugar
- 2.5 oz all-purpose flour
- 1.4 oz pistachio paste
- pistachio crumbs
- 3/4 cup milk
- 2.5 oz granulated sugar
- 0.9 oz cornstarch
- 1.8 oz pistachio paste
- 3.5 oz mascarpone (about 1/2 cup)
- 3.5 oz heavy cream (for whipping)
Steps
For the preparation of the Pistachio Mimosa Swirl watch the video HERE.
Let’s prepare the base:
Whip the egg whites until stiff peaks with half of the sugar. In another bowl, beat the yolks with the remaining sugar and the hot water until you obtain a pale, creamy mixture.
Add the oil and the pistachio paste, mixing well.
Add the flour and gently fold in the whipped egg whites with upward motions.
Pour the batter into the pan lined with parchment paper, level it and sprinkle with chopped pistachios. Bake at 356°F for about 20 minutes. Remove from the oven and let cool completely.
Prepare the pistachio cream:
In a small saucepan put the cornstarch, sugar, pistachio paste and milk.
Stir and bring to the heat until the cream thickens. Transfer to a bowl, cover with plastic wrap directly on the surface and let cool.
When it is well chilled, fold in the whipped cream gently.
Assembling the mimosa swirl:
Trim the edges of the sponge (we will use them for the mimosa effect). Cut the sponge into 4–5 strips of the same width. Spread about ¾ of the cream over them, leveling well.
Roll the first strip onto itself and place it in the center of the plate. Wrap the other strips around it, forming the swirl. Cover the sides with the remaining cream.
Cut the sponge trimmings into cubes and distribute them on top and around to create the mimosa effect.
Enjoy!
🌼 Final result
A super-spectacular pistachio mimosa swirl, soft and ultra-creamy, perfect to amaze on March 8. If you love pistachio as much as I do… this cake will make you fall in love at the first bite 💚
storage:
❄️ In the refrigerator for 2–3 days
Also great prepared the day before
Not suitable for freezing
FAQ (Questions & Answers)
Can I make it the day before?
Yes, in fact it’s even better after a few hours of resting.
Can I use ready-made pistachio cream?
Yes, it’s perfectly fine instead of pistachio paste
Can I also decorate with chopped pistachios on top?
Of course! It looks great and makes everything even more spectacular.
⭐ Why you’ll love this swirl
Perfect for March 8
Guaranteed wow factor
Creamy and fragrant
Super pistachio-y 😍
Beautiful to bring to the table
