Description
This elegant no-bake cake combines layers of pistachio cream and fresh raspberries over soft ladyfingers, making it a stunning dessert for any gathering.
Ingredients
Scale
- 200 g ladyfingers
- 200 ml milk
- 250 ml cold heavy cream (35% fat)
- 250 g mascarpone cheese
- 1 tablespoon powdered sugar
- 5 tablespoons pistachio cream (divided)
- 2 tablespoons chopped pistachios
- 150 g fresh raspberries
- 2–3 tablespoons milk (if needed)
- Fresh raspberries (for decoration)
- Chopped pistachios (for decoration)
- Whipped cream (for decoration)
Instructions
- In a large mixing bowl, whip the cold heavy cream and powdered sugar until the cream is almost fully whipped.
- Add the mascarpone cheese and pistachio cream. Mix just until smooth and creamy.
- Divide the pistachio mascarpone filling into two equal portions.
- Pour the milk into a shallow bowl. Quickly dip each ladyfinger into the milk and arrange them in a single layer in the bottom of an 8-inch (20 cm) square dish.
- Spread half of the filling evenly over the ladyfingers.
- Scatter the fresh raspberries over the filling, then sprinkle with the chopped pistachios.
- Dip the remaining ladyfingers in milk and arrange them as the second layer.
- Spread the remaining pistachio mascarpone filling over the top and smooth evenly.
- Refrigerate for 120 minutes until set.
- For the topping, gently warm the pistachio cream over a double boiler. If needed, stir in 2-3 tablespoons of milk until smooth and pourable.
- Let the topping cool slightly, then spread it evenly over the chilled cake.
- Decorate with fresh raspberries, chopped pistachios, and whipped cream.
- Chill for another 120 minutes or preferably overnight.
- Slice into squares and serve cold.
Notes
For an extra touch, consider adding vanilla extract to the filling. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg
Keywords: cake, no-bake, pistachio, raspberry, dessert, ladyfinger