Mascarpone Cream and Pistachio Ganache Layer Cake
Pistachio, I love this ingredient so much. Pistachio is widely used in French pastry, both in the field of Patisserie and in the world of Viennoiserie (breakfast pastries). Tarts, cakes, mousse desserts as well as escargot and flan.
The “problem” with this ingredient is that we are used to pistachio desserts with intense green color, but in fact the true color of pistachio, especially natural pistachio paste, is between brown and olive. This color may be less strong and vivid, but it is its natural color.
A last-minute dessert for Passover and any other day. Layers of mascarpone cream, whipped chocolate pistachio ganache, chocolate biscuit layer with gluten-free biscuits and chocolate biscuit crumbs. This whole dessert is coated in a chocolate pistachio glaçage which makes it very festive. A beautiful dessert that you can’t stop eating.
Whipped Pistachio Ganache (prepare the day before):
200g heavy whipping cream (1)
140g white chocolate, chopped
70g pistachio praliné or natural pistachio paste
200g heavy whipping cream (2)
Chocolate Biscuit Layer:
110g dark chocolate, chopped
80g whole milk
10g cocoa powder
20g pistachio praliné or natural pistachio paste
150g gluten-free Petit-Beurre or butter cookies, chopped
200g heavy whipping cream
140g white chocolate, chopped
200g Mascarpone cream
Chocolate Pistachio Glaçage:
200g white chocolate, chopped
30g canola oil
60g pistachio praliné or natural pistachio paste
Fresh pistachio, chopped
1. Whipped Pistachio Ganache: Heat whipping cream (1) in a small pot until simmering. In a big bowl, pour the hot cream over the chocolate and pistachio praliné, wait a few seconds, then stir to make a smooth ganache. Stir in the whipping cream (2) and refrigerate overnight.
2. Chocolate Biscuit Layer: In a small pot, melt together all the ingredients except the pistachio praliné and biscuits. Remove from the heat, stir in the pistachio praliné, pour over the biscuits and stir. Transfer the mixture onto a baking paper and press to a thick layer. Using the upper edges of the mold mark the size of the rectangle that will be the chocolate biscuit layer, put in the freezer.
2. Mascarpone Cream: Heat whipping cream in a small pot until simmering. Pour the hot cream over the chocolate in a bowl, wait a few seconds, then stir to make a smooth ganache. Refrigerate for about an hour. Combine the mascarpone and chocolate ganache. Refrigerate for 2 hours.
4. Line the mold with plastic wrap.
5. Remove the chocolate biscuit layer from the freezer, cut out the rectangle according to the marking and chop the leftovers into small cubes. Set aside.
6. Remove the mascarpone cream from the fridge and whip until stiff peaks form. Fold in the chocolate biscuit cubes. Pour the mascarpone cream into the pan, smooth with an icing spatula and freeze for about an hour.
7. Remove the pistachio ganache from the fridge and whip until light and airy (you can add a tbsp of pistachio praliné if you want a stronger flavor). Be careful not to over-whip, as the ganache can break. Pour the whipped ganache over the mascarpone cream layer and smooth using an icing spatula.
8. Place the chocolate biscuit rectangle on the ganache layer, press and freeze for at least 5-6 hours.
9. Chocolate Pistachio Glaçage: Melt the chocolate in a double boiler or the microwave, remove from heat and stir in the oil. Add pistachio praliné, stir until smooth. Stir in chopped pistachio.
10. Remove the cake from the freezer, remove from the pan and separate from the plastic wrap. Turn the cake so that the chocolate biscuit layer is at the bottom and place on a wire rack over a rimmed baking sheet. Pour the glaçage evenly over the top of your cake until desired coverage is reached. You can re-use the chocolate glaçage that drips onto the baking sheet.
11. Refrigerate until serving, using a very hot knife (important for cutting the glaçage) slice and enjoy.