Name: Pistachio Sans Rival
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 3 h 45 min
Cuisine: Filipino
Ingredients: 6 large egg whites; 1 1/2 cups granulated sugar; 1/4 teaspoon cream of tartar; 1 teaspoon vanilla extract; 1 cup unsalted pistachios, finely chopped; 1 cup unsalted butter, softened; 1/2 cup powdered sugar; 1 teaspoon vanilla extract; 1/2 cup unsweetened condensed milk; 1/2 cup pistachio paste or ground pistachios

Pistachio Sans Rival is a Filipino-inspired dessert that boasts layers of crunchy meringue, smooth buttercream, and finely crushed pistachios, creating a decadent treat that’s a true delight for anyone with a sweet tooth. This rich dessert has an indulgent combination of textures, from the crispness of the meringue to the creamy buttercream, making each bite a little piece of heaven.

Ingredients

For the meringue layers:

6 large egg whites

1 1/2 cups granulated sugar

1/4 teaspoon cream of tartar

1 teaspoon vanilla extract

1 cup unsalted pistachios, finely chopped

For the buttercream:

1 cup unsalted butter, softened

1/2 cup powdered sugar

1 teaspoon vanilla extract

1/2 cup unsweetened condensed milk

1/2 cup pistachio paste or ground pistachios

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 275°F (135°C) and line three 8-inch round cake pans with parchment paper.

In a clean bowl, beat the egg whites using a hand mixer or stand mixer on medium speed until frothy. Add the cream of tartar and continue to beat until soft peaks form.

Gradually add the sugar, one tablespoon at a time, while beating on high speed until stiff peaks form and the meringue is glossy.

Gently fold in the vanilla extract and chopped pistachios.

Divide the meringue mixture evenly between the three prepared pans, smoothing the tops.

Bake in the preheated oven for 1 hour to 1 hour and 15 minutes, or until the meringue layers are crisp and dry. Turn off the oven and let the layers cool completely inside.

For the buttercream, beat the softened butter with powdered sugar and vanilla extract until light and fluffy.

Add the condensed milk and pistachio paste, beating until the buttercream is smooth and well combined.

Once the meringue layers have cooled, gently peel off the parchment paper.

To assemble, place one meringue layer on a serving plate. Spread a layer of pistachio buttercream over it, then repeat with the second layer of meringue and more buttercream. Top with the final meringue layer and spread a generous amount of buttercream on top and around the sides.

Garnish with extra chopped pistachios, if desired. Refrigerate for at least 2 hours before serving to allow the dessert to set.

Servings and Timing

Servings: 8 servings

Prep Time: 30 minutes

Cooking Time: 1 hour 15 minutes

Total Time: 3 hours 45 minutes (including cooling and chilling)

Variations

While this recipe is absolutely delightful as it is, I can imagine some variations that could make it even more unique:

Flavor Variations: If you’re not a huge fan of pistachios, try using almonds or hazelnuts for a different nutty twist.

Chocolate Layer: For chocolate lovers, adding a thin layer of dark chocolate ganache between the meringue layers could create an indulgent fusion of flavors.

Fruit Topping: I could also add some fresh berries on top as a refreshing contrast to the richness of the dessert.

Storage/Reheating

I recommend storing Pistachio Sans Rival in the refrigerator in an airtight container for up to 3 days. This will keep the dessert fresh and the buttercream smooth. If you need to store it for longer, you can freeze the meringue layers separately (without the buttercream) and then assemble the dessert once you’re ready to serve it. To thaw, simply leave it in the fridge overnight.

Since this dessert is best served chilled, there is no need to reheat it. Just let it sit at room temperature for a few minutes before serving to allow the flavors to shine.

FAQs

How long can I store Pistachio Sans Rival?

I typically store Pistachio Sans Rival in the refrigerator for up to 3 days. Be sure to keep it in an airtight container to maintain its freshness.

Can I make the meringue layers ahead of time?

Yes, I can bake the meringue layers ahead of time and store them in an airtight container at room temperature for a day or two. Just be careful not to crush them while storing.

Is there a substitute for pistachio paste?

If I can’t find pistachio paste, I can use finely ground pistachios or even make my own paste by blending roasted pistachios with a little bit of oil until smooth.

Can I use a different nut in this recipe?

Definitely! While pistachios are traditional for this dessert, I could substitute with other nuts like almonds or hazelnuts for a unique twist.

Can I freeze Pistachio Sans Rival?

Yes, I can freeze the meringue layers separately, but I would suggest assembling the dessert just before serving for the best texture and taste.

Conclusion

Pistachio Sans Rival is a gorgeous and indulgent dessert that brings together the perfect combination of crunchy, creamy, and nutty textures. Whether I’m preparing it for a special celebration or just craving something sweet, this Filipino-inspired treat never fails to impress. With its unique flavors and stunning presentation, I always look forward to sharing it with friends and family.

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