Cold Pistachio Cake…Delicious, Simple, and Creamy!
A true queen of no-bake desserts, the Cold Pistachio Cake! A very simple and incredibly delicious dessert that will make you impress with minimal effort.
To create the base, I used liquid fresh cream mixed with crushed biscuits. This little trick ensures that the base remains softer and, consequently, there is less risk of breaking when you cut the slice! Practicality first!
And don’t worry about the cream: I didn’t use any thickener, but I assure you it will be soft and compact just right, enhancing the pistachio flavor.
Come with me and start messing around!
Happy cooking, Giusi.
You might also be interested in:
- Difficulty: Very Easy
- Preparation time: 25 Minutes
- Portions: 8 People
- Cooking methods: No-bake
- Cuisine: Italian
Ingredients for the Cold Pistachio Cake
I used 2 packs of 6.8 oz of pre-sweetened vegetable cream (like hoplà) both to use it liquid and to whip it.
- 7 oz dry biscuits
- 1/2 cup vegetable whipping cream (For the base, it should be liquid)
- 1 1/8 cups sweetened vegetable whipping cream
- 9 oz spreadable cheese (mascarpone or your preferred choice)
- 1 tbsp spreadable pistachio cream
- 9 oz spreadable pistachio cream
Tools
I used a springform pan with a 9.5-inch diameter, but you can also use a glass baking dish if you prefer.
Steps for the Cold Pistachio Cake
With the help of a mixer, finely grind the dry biscuits.
Pour the dry biscuits into a bowl and quickly mix with the liquid sweetened cream.
Pour the mixture obtained into a mold lined with parchment paper (9.5-inch diameter) and with the help of a spoon, compact well towards the bottom, let it solidify in the fridge for at least 30 minutes.
Whip the rest of the cream and mix with the previously softened spreadable cheese with the help of a fork, working it from bottom to top.
Also, add a tablespoon of spreadable pistachio cream inside and incorporate well.
Take the biscuit base out of the fridge and spread a layer of spreadable cream on top.
Pour the previously obtained cream inside and level well. With the help of a spoon, pour more pistachio cream on top.
Put the cake in the fridge for at least three hours.
After this time, with the help of a knife, detach well from the edges before opening the mold.The Cold Pistachio Cake is ready to be enjoyed!
I hope you love this easy, delicious, and super soft base version!
See you in the next recipe to mess around together again!
A hug, Giusi.
Don’t miss my recipes on my Instagram page Pasticcidigiu ⬅️
If you want to see all my other recipes click here to start browsing.
Storage and Variations
The cake is stored in the fridge.
You can prepare it the day before.
If you don’t like pistachio cream, you can use your favorite one.
