Imperial Sugar
Imperial Sugar

Pistachio Cake with Mascarpone Cream

Pistachio Cake with Mascarpone Cream Imperial


Mascarpone Cream Mousse

  • 1 teaspoon gelatin
  • 1 tablespoon water
  • 1/3 cup + 1 tablespoon (94g) tablespoon milk
  • 12 ounces (1 1/2 packages) mascarpone cheese, at room temperature
  • 1/3 cup (67g) Imperial Sugar Extra Fine Granulated Sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup (180g) whipping or heavy cream

Pistachio Dacquoise


*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. For mascarpone cream mousse, select 8- or 9-inch springform pan for mascarpone cream mousse. Brush a thin coat of vegetable oil in springform pan. Line pan tightly with plastic food film and set aside.
  2. Combine gelatin and water in a small bowl and set aside for a minimum of 3 minutes.
  3. Heat milk until lukewarm. Add gelatin and whisk until completely dissolved. Set aside.
  4. Ensure that mascarpone cheese is at room temperature before proceeding. Mixing is easily done by hand using a firm rubber spatula. Place mascarpone in a large bowl. Add granulated sugar and mix until completely smooth and no lumps remain. Add vanilla extract.
  5. Add milk/gelatin mixture in 5 increments, waiting for the previously added amount to be fully incorporated and mixture is smooth before adding next.
  6. In a separate bowl, whip cream to soft/medium peaks but not as stiff as you would to pipe rosettes on a pie or cake.
  7. Add cream all at once to above and fold just until combined. Scrape into prepared springform pan, level surface, and place in freezer for at least 3 hours or overnight.
  8. Line two, 8 or 9-inch round pans with parchment paper. (Make sure they are the same size as you used for the mascarpone cream mousse.) Set aside.
  9. Preheat oven to 350°F.
  10. In a food processor, combine pistachios, cornstarch, flour, 1/2 cup (100g) sugar, and salt. Mix until pistachios are ground to fine meal consistency (like fine cornmeal). Set aside.  
  11. In a very clean bowl, whip egg whites to froth. Gradually and while whipping, add 1/2 cup (100g) sugar and cream of tartar if using. Whip until stiff peaks are obtained. Add vanilla extract.
  12. As soon as the meringue is whipped, add pistachio flour mixture and gently fold it using a rubber spatula. The objective is to retain as much air and a fluffy mixture as possible.
  13. Spread gently and evenly into prepared pans.
  14. Place in oven and bake about 33-35 minutes or until center bounces back when lightly pressed with a finger.
  15. Move to a wire rack to cool.
  16. Once cakes reach room temperature, flip upside down on a kitchen towel or plastic food film-lined counter. It is normal for pistachio dacquoise baked in a round pan to have higher edges than the center. Let cool completely. If not immediately assembling cake with mousse, place dacquoise in the freezer.
  17. When ready to serve, place a dacquoise round on a serving platter.
  18. Remove frozen mascarpone mousse from springform pan. Remove plastic and place it on the dacquoise. Cover it with remaining dacquoise layer.  
  19. Set aside a few bright green pistachios for decoration. Chop pistachios into small pieces. Sprinkle evenly on surface.
  20. Place a ruler in center of cake and sprinkle powdered sugar on the exposed part. Place whole pistachios on the non-powdered sugar areas.
  21. Let assembled cake rest for 30-45 minutes before serving.