Pistachio Rose Mascarpone Cream Cakes are purely delightful! These sweet, individual-sized sponge cakes are shaped like hearts, filled with a rosewater and mascarpone cream, and dusted with a flurry of confectioners’ sugar. Go the extra mile by sprinkling finely-chopped pistachios and organic dried rosebuds on top (you won’t regret it). Pistachio and rose make a dream combination, and the flavors and textures of these stunning cream cakes are simply divine.
Our pistachio rose mascarpone cream cakes are sure to impress! They are tender, spongy cakes that are not too sweet, and best of all, they’re personal-sized. Perfect for any special occasion!
how to bake with rose water
Have you ever baked with rosewater? It’s somewhat of a wonder ingredient, as it infuses a delicate floral aroma into baking that compliments a sweet treat. Rosewater has a long history of culinary uses, and it’s very easy to incorporate into baking.
We drizzle a rosewater simple syrup in between the spongecake layers and add a bit of rosewater to the mascarpone cream filling. The flavors of pistachio and rose really come through in these little cakes to create an exquisite dessert!
ingredients for pistachio rose mascarpone cream cakes
To make these pistachio rose mascarpone cream cakes, you will need the following ingredients:
For the cakes:
- eggs at room temperature
- vanilla extract
- cold water
- all-purpose flour
- baking powder
- rosewater (make sure it’s food grade quality)
- mascarpone at room temperature
- heavy cream
- confectioners’ sugar, sifted
- roasted pistachio nuts, finely chopped
- dried rosebuds (for garnish)
We also recommend a heart-shaped cookie cutter to make these cute, personalized cakes even more special. Because anything is more fun when it’s shaped like a heart!
how to make pistachio rose mascarpone cream cakes
This cream cakes recipe is a three-step process that begins with making the sponge cake. For all of the details and ingredient amounts, make sure to follow the recipe at the bottom of the page. But here’s a quick idea of what the process looks like:
- Make the sponge cake: Preheat oven to 375°F and prepare your pan. In a large bowl, beat the eggs, gradually add sugar and vanilla, then beat until the mixture is thick and lemon-colored. Stir in the water. Combine the dry ingredients and fold them into the egg mixture, then pour the batter into the pan.
- Bake the cake: Bake on the middle rack of the oven for 12-14 minutes or until done. Remove the cake from the oven and let it cool in the pan for 5 minutes. Loosen the edges with a knife and turn it out onto a wire cooling rack.
- Trim the cake: Place the bottom of the baking pan on top of the cake, and holding both the wire crack and the pan, flip the cake over. Slide the cake onto the wire rack, top up. When the cake has cooled completely, cut out heart-shaped cakes using a medium or large heart-shaped cookie cutter. You will need two heart cakes for each serving (we also cut 4 small heart shapes out with the remaining cake).
- Make the simple syrup: Boil the water and sugar in a small saucepan, simmering until the sugar dissolves. Let it cool completely and then whisk in the rosewater.
- Make the mascarpone cream: With a mixer, beat together the mascarpone cheese, sugar, salt, and rosewater until smooth and creamy. Swap the paddle attachment for the whisk. With the mixer on low, add the cream and slowly raise the speed until it whips up into a thick and creamy mixture that forms into firm peaks.
how to assemble the mini cakes
- Stack the cakes: Drizzle one side of each heart-shaped cake with a tablespoon of the rosewater syrup. Gently spread the mascarpone filling onto one side of the cake and stack another on top of the cream filling (make sure you stack it so the sides with syrup are together). Refrigerate for an hour before serving.
- Garnish the cakes: Dust each cake with powdered sugar and garnish with finely chopped pistachios. Place 1-2 dried rosebuds on the cakes and transfer to serving plates.
tips for the best pistachio rose mascarpone cream cakes
This cake is a dream and we have a few tips to follow to ensure you get the best results:
- Don’t over-bake! The sponge cake is thin and will bake quickly. Be careful not to over-bake as it will result in a dry, tough cake. You’ll know it’s done when the center is springy to the touch.
- Since sponge cakes are on the dry side, the simple syrup adds a lovely moisture to the cake. A general rule is that a sponge cake can hold 2-3 tablespoons of syrup for every egg used in the cake. The less oil and butter in a sponge cake, the more syrup the cake can hold without getting soggy. We hope that helps! If you prefer, you can also add the syrup to the top of the cake before cutting out the hearts.
- Be cautious with the rosewater when you’re making the mascarpone cream! It has a wonderful flavor, but it can be overpowering. Too much rosewater can give the mascarpone cream a bitter flavor, so add it cautiously and increase as needed, to taste.
Aren’t these pistachio rose mascarpone cream cakes the prettiest little sweets? They get a 10/10 for taste and appearance, which is why we cannot wait for you to try them!
Bake these mini cakes for a special occasion, a holiday, or just because– any day will do!
SOME OTHER RECIPES WE ARE SURE YOU WILL LOVE:
- Love these pistachio rose mascarpone cakes? Then our Rose Pistachio Biscotti Cookies are just the thing for you! They’re pretty and delicious, and are a sweet and special way to show some love.
- This Vanilla, Rose and Pistachio Cake is heavenly! A moist and tender cake with a fine crumb, you’ll love the texture and flavor. Plus, it’s dressed up too, complete with fondant ruffles and elegant rosebuds.
- Our No Bake Chocolate Covered Strawberry Cheesecake is rich, decadent, and chocolate-y, with incredible strawberry flavor.
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For the Sponge Cake:
- 3 eggs, room temperature
- 1 cup sugar (200g)
- 1 teaspoon vanilla extract
- 3 tablespoons cold water
- 1 cup (120g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
For the Rosewater Simple Syrup:
- 1/2 cup water
- 1/2 cup sugar
- 1/4 teaspoon rosewater
For the Rose Mascarpone Cream:
- 1 (8-ounce) package of mascarpone, room temperature
- 1/4 cup sugar
- Pinch of sea salt
- 1/2 cup heavy cream
- 1/4 teaspoon rose water or to taste
To Garnish the Cakes:
- 1 cup confectioners’ sugar, sifted
- 1/2 cup of roasted pistachio nuts, finely chopped
- Dried rosebuds for garnish
For the Sponge Cake:
- Preheat oven to 375°
- Line a greased 15-in. x 10-in. x 1-in. baking pan with parchment paper. Spray the paper with non-stick spray; set aside.
- In a large bowl, beat eggs for 3 minutes. Gradually add sugar and vanilla extract; beat for 2 minutes or until mixture becomes thick and lemon-colored. Stir in water.
- Combine dry ingredients; fold into egg mixture. Spread batter evenly in prepared pan.
- Bake on the middle rack of the oven for 12-14 minutes or until cake springs back when lightly touched in the center.
- Remove from the oven and let cool in the pan for 5 minutes. Loosen the outer edges with a knife, turn onto a wire cooling rack and remove the parchment paper.
- Place the bottom of the baking pan on the top of the cake, grasp both the pan and wire rack together and flip the cake over so the top is on the bottom of the baking pan. Slide the cake onto the wire rack, top up.
- When the cake is completely cool, trim off the crisp edges and use a medium or large size, heart-shaped cookie cutter and cut …..hearts. Each serving will need two heart cakes. There will be cake space to cut 4 small heart shapes as well.
For the Rosewater Simple Syrup:
- In a small saucepan, bring the water and sugar to a boil; simmer until the sugar is dissolved, about 3-4 minutes. Let cool completely then whisk in the rosewater and reserve until needed.
For the Rose Mascarpone Cream Filling:
- In a stand mixer, or electric hand held mixer (see notes) fitted with the paddle attachment, add the softened cream cheese, sugar, salt and rose water. Beat together until smooth and creamy. Stop the motor and scrape down the sides and bottom of the bowl and add the whisk attachment.
- With the mixing speed on low, add the heavy cream and slowly raise the speed and beat until the mixture is thick and creamy and has formed firm peaks.
Drizzle one side of each heart shaped cake with 1 tablespoon of the rosewater syrup so they will be sandwiched with the drizzled sides together.
Gently spread one side of the heart-shaped cakes with a generous portion of the creamy mascarpone filling. Stack another heart-shaped cake on top of the cream filling of each cake. Press down slightly to ‘glue’ the cakes to the filling. Transfer the cakes to the refrigerator and chill for 1 hour before serving.
Finishing the Cakes:
- Transfer the cakes to a cooling rack set over parchment paper.
- Sift a light dusting of confectioners’ sugar over the top of the cakes and garnish each cake with the finely chopped pistachios. Place 1 or 2 dried rosebuds attractively on the cakes. Transfer the cakes to individual serving plates and enjoy.
This thin cake will bake quickly, over baking will produce a dry, tough cake. Bake the cake until the center is just springy when touched.
Sponge cakes tend to be a little on the dry side and a simple syrup adds moisture to the cake. As a general rule sponge cakes can hold 2-3 tablespoons of syrup for every egg used in the cake recipe. The less oil and butter in a sponge cake recipe the more syrup the cake will hold without getting soggy.
Optional: The simple syrup can be applied to the top of the cake before the hearts are cut out.
Rosewater has a wonderful flavor but can be overpowering and leave a bitter taste if too much is added. When making the mascarpone cream, begin cautiously with a small portion of rosewater and increase in increments until as per the taste test.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 836Total Fat: 25gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 183mgSodium: 451mgCarbohydrates: 145gFiber: 2gSugar: 117gProtein: 12g
Nutrition information is a guideline only, is calculated automatically by third-party software, and absolute accuracy is not guaranteed.