Pistachio Mascarpone Cake Inspired by Italian Desserts
A delicate and indulgent Pistachio Mascarpone Layer Cake with fluffy pistachio sponge layers and a rich mascarpone whipped cream frosting. Perfect for elegant celebrations and sweet moments.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 3 hours (including chilling)
- Yield: 12 slices 1x
Ingredients
1 cup shelled unsalted pistachios
1 cup all-purpose flour
6 large eggs
1 cup granulated sugar
½ cup unsalted butter, melted
1½ cups mascarpone cheese
1 cup heavy cream
½ cup powdered sugar
1 tsp vanilla extract
Pinch of salt
Instructions
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Toast pistachios, cool, and grind finely. Reserve 2 tbsp for garnish.
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Preheat oven to 350°F. Grease and line three 8-inch round pans.
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Beat eggs and sugar until thick and tripled in volume.
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Gently fold in pistachios and flour in batches.
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Fold in melted butter until just combined.
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Divide batter evenly among pans. Bake 20–22 minutes. Cool completely.
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Whip heavy cream to soft peaks. In another bowl, beat mascarpone, powdered sugar, and vanilla.
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Fold whipped cream into mascarpone mixture. Chill for 15–20 minutes.
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Layer cake and frosting. Smooth sides and top. Garnish with reserved pistachios.
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Chill at least 2 hours before serving.
Notes
Use room temperature mascarpone and cold cream for best results. Don’t overmix frosting.