Craving a good, fresh, and delicious dessert? Make with me the no-bake pistachio cold cake with Greek yogurt, really easy, fresh, and super tasty. I tell you, as a pistachio dessert lover, it’s fabulous and with yogurt, it’s fresh and light, perfect to enjoy on hot summer days. The pistachio cold cake is made with ladyfingers, basically a sort of pistachio tiramisu cake, only I didn’t use coffee to soak the ladyfingers but a fresh and aromatic amaretto syrup that gives the dessert a good almond aroma, and for the filling, not a mascarpone cream which can be a bit too heavy in summer, but a light cream based on Greek yogurt that goes perfectly with the other ingredients, giving more freshness to the dessert. Let’s see how to make it quickly, without baking, perfect for us who suffer from heat but are greedy even in summer.
- Difficulty: Very easy
- Cost: Medium
- Rest time: 4 Hours
- Preparation time: 40 Minutes
- Portions: 10
- Cooking methods: No-Bake
- Cuisine: Italian
- Seasonality: All seasons, Spring, Summer
Ingredients for No-Bake Pistachio Cold Cake
- 10.5 oz ladyfingers
- 1.75 oz pistachio cream
- pistachio crumbs to taste
- 1 cup water
- 4.4 oz amaretto
- 5.3 oz Greek yogurt
- 3.5 oz pistachio cream
- 7 oz whipped cream
- 3.5 oz pistachio cream
- 7 oz whipped cream
Tools to Make the No-Bake Pistachio Cold Cake with Greek Yogurt
- 1 Bowl
- 2 Small bowls
- 1 Electric whisk
- 1 Spatula
- 1 Piping bag
- 1 Mold
- 2 Plastic wrap
- 1 Cutting board
- 1 Knife
Steps to Prepare No-Bake Pistachio Cold Cake with Greek Yogurt
In a small bowl, combine Greek yogurt with 3.5 oz of pistachio cream, mix well, and leave in the fridge.
Whip the cold cream from the fridge with electric whisks in a clean bowl, I used a 500 g pack. Leave in the fridge.
Prepare the biscuits to line the mold. We need to line first the entire circumference and then also the base of a 24 cm (9.5 inches) tapered mold with high edges of 6 cm (2.5 inches). Cut part of the ladyfingers to line the entire circumference, staying a bit below the edge of the mold if it’s high, or flush if it’s low.
Line the mold with plastic wrap, both the base and the edges.
In a bowl, put water and amaretto and prepare the soaking syrup.
Quickly soak the biscuits in the syrup and start lining the mold, first the circumference, and then also the base using the cut pieces and whole biscuits. Remember to soak them very quickly.
Take 7 oz of cream and combine them with the yogurt and pistachio cream, and mix quickly with a spatula in upward movements. Fill the base in the mold with half of the cream. Add more pure pistachio cream, to taste, and then add some pistachio crumbs, closing with the remaining pistachio cream with cream and yogurt.
Close with another layer of soaked ladyfingers. Seal well with plastic wrap and level the biscuits. Put in the fridge for a few hours, at least 4-5 hours.
Immediately prepare the cover cream, put in a bowl about 7 oz of whipped cream with 3.5 oz of pistachio cream, mix well, and leave in the fridge to firm up.
After the resting time, remove the wrap on the surface, and flip the cake onto a serving platter, make sure to center it well, and be careful that when removing the mold, the wrap comes off too.
Mix the cover cream well, put it in a piping bag, and decorate with small cream puffs. Garnish with pistachio crumbs and leave in the fridge until serving. It is important to serve it very cold.
