No-Bake Lemon Pistachio Icebox Dream
A creamy and refreshing dessert that combines mascarpone, ricotta, zesty lemon, and crunchy pistachios without the need for baking.
Servings: 8 servings
Calories: 400kcal
Ingredients
Cream Mixture
- 250 g mascarpone cheese Italian cream cheese that brings rich texture.
- 200 g ricotta cheese Light and creamy, adds gentle sweetness.
- 100 g powdered sugar Fine sugar that ensures smooth incorporation.
- 2 zest lemons Aromatic and refreshing for flavor.
- 3 tbsp fresh lemon juice Brightens the creamy layers.
- 1 tsp vanilla extract Adds warmth and depth.
- 200-250 g plain tea biscuits or graham crackers Forms the structural base.
- 60 ml milk or lemon syrup For dipping the biscuits.
- 80 g pistachios, finely chopped Adds a nutty crunch.
- Extra lemon zest For garnish.
Instructions
Preparation
- In a large mixing bowl, combine mascarpone cheese, ricotta cheese, and powdered sugar. Beat until smooth and creamy.
- Incorporate lemon zest, fresh lemon juice, and vanilla extract into the cream cheese mixture. In a separate bowl, whip the cold heavy cream until soft peaks form, then gently fold into the lemon mixture.
Assembly
- Line a 20x20 cm dish with parchment paper. Briefly dip the tea biscuits in milk or lemon syrup and arrange them in a flat layer at the bottom of the dish.
- Spread a third of the creamy lemon mixture over the cookies. Repeat with additional layers of cookies and cream, finishing with a thick layer of cream.
Garnishing and Chilling
- Sprinkle finely chopped pistachios and extra lemon zest on top. Optionally garnish with thin lemon slices or white chocolate curls.
- Cover the dish and refrigerate for at least 6 hours or overnight to set.
- Once set, slice the dessert and serve cold.
Notes
This dessert is versatile for various occasions. Ensure to chill adequately for the best texture and flavor.