Pistachio Dessert (No Bake)
Prep Time
25 minutes
Porties
Serveert 7
Niveau
Easy
If you’re a fan of creamy desserts with a little crunch and a lot of flavor, this pistachio-strawberry triangle is going to be your new favorite. It’s no-bake, super easy to put together, and looks like you spent hours on it (spoiler: you didn’t). Layers of petit beurre biscuits are filled with a rich pistachio cream, fresh strawberries, and a touch of white chocolate ganache to finish it all off. The best part? You just need a bit of folding magic and some fridge time—no oven involved! Perfect for a special occasion or just when you want to impress without the stress.
Ingrediënten
Let the dessert chill thoroughly in the fridge—preferably overnight—for the best flavor and a firm shape.
Use a warm knife or palette knife (dip in hot water and dry) to smooth the outside nicely.
Let the white chocolate ganache cool a little before piping it on, otherwise it may melt the cream. You can use a small piping bag for clean lines.
Want to make a frozen treat? Freeze the dessert after making it and let it sit at room temperature for 20 minutes before serving. Perfect for summer!
If you’re a fan of creamy desserts with a little crunch and a lot of flavor, this pistachio-strawberry triangle is going to be your new favorite. It’s no-bake, super easy to put together, and looks like you spent hours on it (spoiler: you didn’t). Layers of petit beurre biscuits are filled with a rich pistachio cream, fresh strawberries, and a touch of white chocolate ganache to finish it all off. The best part? You just need a bit of folding magic and some fridge time—no oven involved! Perfect for a special occasion or just when you want to impress without the stress.
Stappenplan
1 Place the mascarpone, pistachio paste, powdered sugar, vanilla sugar, and whipped cream stabilizer in a deep bowl. Mix for 1 minute. Gradually add the heavy cream and mix until firm. |
2 Transfer the pistachio cream to a piping bag. |
3 Lay a sheet of plastic wrap on a cutting board or tray. Arrange the petit beurre biscuits in three rows of four. Spread part of the cream over the cookies. Add another row of biscuits to the left and right sides. |
4 Pipe some pistachio paste in the center and top with pieces of strawberry. Pipe more pistachio paste on top. Spread cream all over and smooth it out evenly (save some cream for finishing). |
5 Using the plastic wrap, fold the dessert into a triangle shape by pressing the sides together. |
6 Spread the remaining cream all over the outside of the triangle. Place the dessert in the fridge and let it chill for several hours, preferably overnight, so the flavors can develop. |
7 Heat the heavy cream until just below boiling point. Add the white chocolate, let it sit briefly, then stir until smooth to create a ganache. |
8 Pipe lines of ganache over the dessert. Garnish the top with strawberry pieces and pistachios, and the base with finely chopped pistachios. |
