No-bake pistachio cake


CategoryDifficultyIntermediate
Yields1 Serving
Prep Time20 mins
 1 packet of ladyfingers
 200 g cream of pistachio Pistì
 500 g fresh mixed ricotta
 200 g + a further 300 g fresh cream for desserts
 50 g icing sugar
 chocolate beans
 1 teaspoon honey
 1 sachet vanillin
 grains of pistachio qb
1

Need: a 24 cm mould with or without a hinge and cling film.

2

Preparation of the ricotta cream

Mash the ricotta with a fork, mix it with a whisk with 50 g of icing sugar, then with 200 g of the whipped cream, the chocolate beans the vanillin and the teaspoon of honey. Electric whips can also be used.
Place the cream to rest in the refrigerator.

3

Cream preparation pistachio:

Whip the remaining 300 g of cream and mix it with the pistachio.
Also place this in the fridge to rest.

4

Prepare a dipping sauce for the ladyfingers:
Heat 300 g water in which three tablespoons of sugar is dissolved. Add a small vial of rum essence or, better still, three tablespoons of rum for wetting.

Line the mould with foil. Cut the ladyfingers at the height of the edge, quickly dip them in the soaked mixture and arrange them vertically around the edge. Also make a layer of soaked ladyfingers on the bottom of the mould. Pour half of the ricotta cream on top and level it.

5

Pour half of the cream of pistachio you will level.

6

Store the remaining cream in the fridge, which will be used to garnish the cake. Form a third layer of ricotta cream and place a layer of ladyfingers soaked in the syrup on top. Cover with foil and refrigerate for 4 to 5 hours.

7

After the time for compacting the cakeremove the foil you put on top and turn the cake on a plate. Remove the remaining film.
Cover the surface with the cream of pistachio remaining. Sprinkle with sprinkles and if you wish, you can decorate with a pastry bag with dabs of cream and chocolate chips. Leave in the fridge for about an hour before serving.

Ingredients

 1 packet of ladyfingers
 200 g cream of pistachio Pistì
 500 g fresh mixed ricotta
 200 g + a further 300 g fresh cream for desserts
 50 g icing sugar
 chocolate beans
 1 teaspoon honey
 1 sachet vanillin
 grains of pistachio qb

Directions

1

Need: a 24 cm mould with or without a hinge and cling film.

2

Preparation of the ricotta cream

Mash the ricotta with a fork, mix it with a whisk with 50 g of icing sugar, then with 200 g of the whipped cream, the chocolate beans the vanillin and the teaspoon of honey. Electric whips can also be used.
Place the cream to rest in the refrigerator.

3

Cream preparation pistachio:

Whip the remaining 300 g of cream and mix it with the pistachio.
Also place this in the fridge to rest.

4

Prepare a dipping sauce for the ladyfingers:
Heat 300 g water in which three tablespoons of sugar is dissolved. Add a small vial of rum essence or, better still, three tablespoons of rum for wetting.

Line the mould with foil. Cut the ladyfingers at the height of the edge, quickly dip them in the soaked mixture and arrange them vertically around the edge. Also make a layer of soaked ladyfingers on the bottom of the mould. Pour half of the ricotta cream on top and level it.

5

Pour half of the cream of pistachio you will level.

6

Store the remaining cream in the fridge, which will be used to garnish the cake. Form a third layer of ricotta cream and place a layer of ladyfingers soaked in the syrup on top. Cover with foil and refrigerate for 4 to 5 hours.

7

After the time for compacting the cakeremove the foil you put on top and turn the cake on a plate. Remove the remaining film.
Cover the surface with the cream of pistachio remaining. Sprinkle with sprinkles and if you wish, you can decorate with a pastry bag with dabs of cream and chocolate chips. Leave in the fridge for about an hour before serving.

Cake without cooking at pistachio
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Pistì - Antichi Sapori dell'Etna S.r.l.
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