Cherry and pistachio fridge cake
Prep time: 25 minsTotal time: 
Cherry and pistachio fridge cake
This chilled, no-bake layer cake is designed to sit in the fridge for at least a day before serving, meaning stress-free hosting – and an impressive pud for guests!
Prep time: 25 minsTotal time: 
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
Ingredients
- 150g Taste the Difference Pistachio Crème
- 250g mascarpone
- 1 tsp vanilla bean paste
- 50g caster sugar
- 300ml double cream
- 360g digestive biscuits
- 50g pistachio kernels, roughly chopped
- handful fresh cherries, to serve
For the compote
- 300g frozen cherries
- 50g caster sugar
- juice of 1 lemon
- 1 tbsp cornflour
Step by step
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For the compote, put all the ingredients in a pan with a small pinch of salt. Set over a medium heat and cook, stirring frequently, for 5 minutes or until bubbling. Roughly crush some of the cherries with a potato masher or the back of a spoon. Transfer to a heatproof bowl and cool to room temperature.
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Meanwhile, line a 900g loaf tin (10-12cm x 20-22cm base measurement) with baking paper, leaving some overhang. Put the pistachio crème, mascarpone, vanilla and sugar in a large bowl. Beat with an electric hand whisk until combined. Pour in the double cream and beat for a further minute until almost reaching stiff peaks. Line the base of the prepared tin with the biscuits, breaking them up to fit the shape of the tin. Spread a quarter of the pistachio cream mixture on top. Spoon over one third of the cherry compote. Repeat until the tin is full, finishing with a layer of the pistachio cream. Scatter over the chopped pistachios then cover the tin with clingfilm, and chill in the fridge for at least 12 hours, until the biscuits have softened.
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Transfer the loaf to the freezer for 30 minutes before serving. Stand for 5 minutes at room temperature, then release from the tin onto a serving board or flat platter. Smooth the edges with a palette knife, top with the fresh cherries and cut into slices to serve.
