Description
Pistachio Sans Rival is a Filipino-inspired dessert with layers of crunchy meringue, smooth buttercream, and finely chopped pistachios. It offers a rich combination of textures and flavors, making it a delightful treat for any occasion.
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
Instructions
- 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 with a hand mixer or stand mixer on medium speed until frothy. Add the cream of tartar and continue beating 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.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
You can freeze the meringue layers separately without the buttercream and assemble the dessert once ready to serve.
Allow the dessert to sit at room temperature for a few minutes before serving to allow the flavors to shine.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Filipino
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 35g
- Sodium: 50mg
- Fat: 39g
- Saturated Fat: 7g
- Unsaturated Fat: 28g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 80mg
