Pistachio & White Chocolate Mousse Cake

Pistachio and white chocolate mousse cake with a smooth layered finish, topped with crushed pistachios and mint. Image and recipe created by Nicol Retailer Limited

Pistachio & White Chocolate Mousse Cake

Indulge in this luxurious Pistachio & White Chocolate Mousse Cake, made with rich, nutty Centaur Pistachio Paste from Nicol Retailer Limited. This no-bake dessert combines a buttery biscuit base, creamy pistachio mousse, and a silky white chocolate topping for an irresistible gourmet treat. Perfect for celebrations, dinner parties, or anytime you want a show-stopping pistachio dessert with authentic flavour and a smooth, melt-in-the-mouth texture.

Course Celebration Cake, Dessert, No-Bake Desser, Sweet Treat

Cuisine Contemporary Dessert, European, french, Italian, Modern Fusion

Diet Vegetarian

Keyword Butternut squash at Nicol Retailer, celebration cake, easy dessert, gourmet dessert, pistachio cake, pistachio dessert,, pistachio mousse,, pistachio paste recipe, white chocolate cake

Prep Time 20

Chilling Time: 4 20

Servings People

Calories 415

Ingredients

For the Base:

200 g digestive biscuits crushed
60 g unsalted butter, melted

For the Pistachio Mousse Layer:

250 g mascarpone or cream cheese
150 g double cream
150 g full-fat plain Greek yogurt (or more cream if you prefer richer texture)
120 g Centaur Pistachio Paste
80 g powdered sugar (icing sugar)
1 tsp vanilla extract

For the White Chocolate Layer:

200 g white chocolate, roughly chopped
50 ml double cream

Optional Garnish / Decoration:

Instructions

Prepare the Base

Crush the biscuits into fine crumbs.
Combine with melted butter.
Press mixture firmly into the base of a 20 cm (8-inch) springform cake tin or tart ring.
Chill in fridge while you prepare the filling.

Make the Pistachio Mousse

In a mixing bowl, whisk together the mascarpone (or yogurt), powdered sugar, vanilla extract and Centaur Pistachio Paste until smooth.
In a separate bowl, whip the double cream to soft peaks.
Gently fold the whipped cream into the pistachio-paste mixture until fully combined and light.

Pour Mousse Over Base

Remove the biscuit base from fridge and pour the pistachio mousse over it.
Smooth the top with a spatula.
Chill in fridge for at least 2 hours (preferably overnight) so the mousse sets firmly.

Prepare the White Chocolate Glaze

Gently melt the white chocolate with 50 ml cream in a heatproof bowl over simmering water (double boiler). Stir until smooth and glossy.
Let cool slightly, then pour over the chilled pistachio mousse layer.
Return to fridge and chill for at least 30 minutes to set.

Decorate & Serve

Carefully remove the cake from the tin.
Sprinkle crushed pistachios over the top.
Add white chocolate shavings or curls.
Garnish with a few whole pistachios and fresh mint leaves for colour.
Slice and serve chilled — the contrast between cold creamy mousse and crunchy pistachios is irresistible.

Notes

For the richest flavour, use high-quality Centaur Pistachio Paste from Nicol Retailer Limited — it provides a deep, authentic pistachio taste that elevates the mousse beyond ordinary desserts.

Chill the mousse cake for at least 2 hours (or overnight) for the smoothest texture and cleanest slices.

Use full-fat mascarpone or Greek yogurt for the creamiest consistency; swapping to yogurt gives a lighter, tangier finish.

If the mousse feels too thick, loosen it with a small splash of cream; if too thin, chill for 20 minutes before assembling.

For a professional finish, top the cake with crushed pistachios, white chocolate curls, or a drizzle of melted chocolate.

This recipe is naturally no-bake, making it perfect for warm weather or quick hosting without using the oven.

For gluten-free diners, simply replace the base with gluten-free digestive biscuits.

Keep refrigerated until ready to serve — this dessert tastes best chilled and firm.

Nutrition