For the base
- 250 g biscuits (we recommend digestives)
- 120g melted butter
- 150g mascarpone
- 100g cottage cheese
- 3 tablespoons of sugar
- 50 g shelled and peeled pistachios
- 50ml milk
- chopped pistachios to taste
- 50 ml of coffee (= 1 cup) + Mezdé link
Start preparing the cold coffee and pistachio cake by preparing the coffee first. For this recipe we have chosen 101CAFFE’ Mezdé, a 100% Arabica blend with a gentle roast and a delicate aroma, which goes perfectly with the pistachio flavor. Once prepared, set it aside and let it cool.
Melt the butter over very low heat and in the meantime chop the biscuits. Once chopped, add them to the melted butter and mix. Place the mixture in a 22 cm cake pan and refrigerate for half an hour.
At this stage, put two thirds of the mascarpone, ricotta and sugar in a bowl and mix everything with an electric whisk, add the coffee and mix until everything is homogeneous. Take the biscuit and butter base out of the fridge and place this creamy mixture on the base, forming the first layer of the cold coffee and pistachio cake.
The time has come to work the pistachios: put them (whole) in milk and bring to the boil; when they begin to boil, remove them from the heat and chop them into the milk with a blender. Add the remaining part of mascarpone to the mixture and mix again until everything is well combined. This mixture is the second layer of your coffee and pistachio cake.
The last ingredient is the chopped pistachios, with which you will cover the surface of the cake. Now cover it with cling film and put it in the fridge for at least two hours, during which, in addition to favoring the harmonious union of the ingredients, the ideal temperature is reached. The coffee and pistachio cake can be eaten cold. It nourishes, refreshes, tones… What more could you ask for in a dessert?