No-Bake Raspberry Pistachio Cake

Ingredients

Base

• 300 g ground tea biscuits (Plazma or digestive biscuits)
• 120 g melted butter
• 150 ml milk

Raspberry Layer

• 300 g frozen raspberries
• 4–5 tbsp sugar
• 150 ml water (50 ml + 100 ml)
• 1 packet vanilla pudding powder (about 40 g)

Pistachio Cream

• 500 ml heavy whipping cream
• 500 g mascarpone cheese
• 150 g pistachio spread

Topping

• 150 g pistachio spread, melted
• Chopped pistachios
• Freeze-dried raspberries for decoration

Instructions

1. Mix the ground biscuits, melted butter, and milk until combined.
2. Press the mixture firmly into a 24 cm (9-inch) springform pan and refrigerate.

Raspberry Layer

1. Place the raspberries, sugar, and 50 ml of water in a saucepan and bring to a simmer.
2. Dissolve the vanilla pudding powder in the remaining 100 ml of water.
3. Pour the pudding mixture into the raspberries while stirring continuously.
4. Cook for 1–2 minutes until thickened.
5. Let the mixture cool slightly, then spread it evenly over the biscuit base.
6. Refrigerate until set.

Pistachio Cream

1. Whip the heavy cream until stiff peaks form.
2. In another bowl, mix the mascarpone and pistachio spread until smooth.
3. Gently fold the whipped cream into the mascarpone mixture until fully combined.
4. Spread the cream over the chilled raspberry layer.

Finish

1. Melt the pistachio spread slightly and pour it over the top of the cake.
2. Garnish with chopped pistachios and freeze-dried raspberries.
3. Chill for at least 4 hours, preferably overnight, before serving.