This no-bake pistachio cream cake is a decadent dessert made with layers of creamy mascarpone, rich pistachio cream, and soft biscuits soaked in milk. The smooth, nutty pistachio flavor blends beautifully with the mascarpone, while the layers of biscuits add a perfect balance of texture. This dessert is effortless to prepare, requiring no baking, yet delivers an impressive, rich flavor. With its creamy layers and crunchy pistachio topping, this cake is sure to become a showstopper for any occasion.
Why You’ll Love This Recipe
You’ll fall in love with this pistachio cream cake because it’s indulgent yet simple. The creamy mascarpone filling, combined with the pistachio cream, creates a luxurious, melt-in-your-mouth texture. The lightly soaked biscuits add structure without overpowering the softness of the cream layers. It’s a dessert that feels fancy enough for special occasions but easy enough to prepare for everyday indulgence. Best of all, since it’s a no-bake cake, you can make it in advance and let it chill, allowing the flavors to deepen while saving you time and effort. Each slice delivers a perfect balance of sweet, nutty, and creamy flavors, making it a crowd-pleaser.
Perfect Occasion
This no-bake pistachio cream cake is the perfect dessert for any event where you want to impress your guests with minimal effort. It’s ideal for dinner parties, holiday gatherings, and special occasions like birthdays or anniversaries. The cake’s cool, creamy layers make it a refreshing summer dessert, while the nutty pistachio flavor fits perfectly with winter festivities. Whether you’re hosting a casual family dinner or a more formal celebration, this cake’s luxurious texture and elegant appearance make it a versatile and fitting choice.
Decoration Tips
For an eye-catching presentation, melt the pistachio cream for the topping and drizzle it over the top of the cake for a glossy finish. After chilling the cake, add a generous sprinkle of crushed pistachios for added texture and visual appeal. For an extra touch of elegance, dust the top with powdered sugar or arrange a few whole pistachios as a garnish. To enhance the nutty theme, you could also add some chocolate shavings or a light drizzle of white chocolate to create a beautiful contrast with the green pistachio topping.
Ingredients:
- 500 g mascarpone cheese
- 400 ml whipping cream
- 40 g sugar
- 2 packets of stabilizing powder for whipped cream
- 130 g pistachio cream
- 60 g ground pistachios
- 400 g plain biscuits
- 200 ml milk (for soaking the biscuits)
For the Topping:
- 200 g pistachio cream
- Ground pistachios
- Springform pan (26×26 cm)
Instructions:
- In a mixing bowl, combine the mascarpone, pistachio cream, and sugar. Mix briefly to combine.
- Add the whipping cream and stabilizing powder to the mascarpone mixture, then whip the mixture until stiff peaks form. Stir in the ground pistachios until just combined.
- Dip the biscuits briefly in milk, making sure not to soak them for too long. Place a layer of the soaked biscuits in the bottom of the springform pan.
- Spread a layer of the mascarpone-pistachio cream over the biscuits, smoothing it out with a spatula.
- Repeat this process two more times, layering biscuits and cream. Finish by covering the top layer of biscuits with the remaining cream.
- Refrigerate the cake for at least 4-5 hours, or preferably overnight, to allow the flavors to meld and the cake to set.
- Before serving, melt the pistachio cream in a water bath until smooth, then pour it over the top of the chilled cake. Sprinkle ground pistachios on top for added texture and visual appeal.
- Return the cake to the fridge for an additional hour to allow the topping to set.
Enjoy!
