The indulgent pistachio dessert is a refreshing no-bake sweet — the only preparation that requires the stove is the pastry cream.
The base consists of ladyfingers soaked in Strega, a sweet and aromatic liqueur, diluted with water.
The internal filling is a diplomat cream marbled with pistachio cream, the outer filling is made of mascarpone and whipped cream, and the edges are covered in chopped pistachios… truly indulgent!! 😛
The indulgent pistachio dessert is perfect to serve after a lunch with friends to leave everyone speechless, and it could also be a fantastic idea for a birthday party.
I imagine you’re already licking your lips — so what are you waiting for to make it?
If, like me, you adore pistachio cream, take a look at the other recipes listed below.
- Portions: 12 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 14 oz ladyfingers
- 1 1/2 cups whipped cream
- 1 cup mascarpone
- 1 cup pistachio cream
- 2/3 cup Strega liqueur
- 2/3 cup water
- to taste chopped pistachios
- 1 2/3 cups milk
- 3 egg yolks
- 1/2 cup + 2 tbsp granulated sugar
- 1/3 cup all-purpose flour
Tools
- Hand mixer
- Piping bag
Steps
Let’s start by preparing the pastry cream.
Pour the egg yolks and sugar into the small saucepan where you’ll cook the cream.
Beat vigorously with a whisk until they become pale and frothy.
Add the flour while continuing to whisk.
Add the milk, stir and put the pan on the stove.
Cook over low heat, stirring continuously, until the cream becomes thick and velvety.
Turn off the heat and finish by adding a capful of Strega liqueur, stir and let cool.
Once cooled, fold in 2/3 cup of whipped cream.
Now we can assemble our dessert.
Dilute the liqueur with the water and soak the ladyfingers; arrange them in a rectangular tray measuring approximately 8.7 in x 11.8 in.
Once the first layer is formed, spread half of the cream filling over it.
With a spoon, pour the pistachio cream over the layer.
Continue with the second layer in the same way.
Finish with the third layer of ladyfingers.
In a bowl, combine the mascarpone with 3/4 cup of whipped cream and 3 tbsp of pistachio cream, and mix.
Spread a thin layer of this cream over the entire dessert.
Put the remaining cream into a piping bag fitted with a star tip and pipe many small rosettes on top.
Sprinkle the chopped pistachios around the sides.
Refrigerate the dessert for at least 3 hours before serving.
The indulgent pistachio dessert will enchant you with its delicacy: a balance of crunch and melt-in-your-mouth texture.
