Blueberries and Pistachio Desserts

The sponge cake I made for the tiramisù is very versatile. You can use it as a base for very simple but fancy looking desserts like this layered pistachio blueberry dessert. The concept of this dessert is similar to tiramisù, but it’s not as time-consuming. If you have a baked sponge cake ready, you can whip this up in ten minutes.

Sponge Cake-Pistachio Dessert

Sponge Cake-Pistachio Dessert (serves 6)

1 recipe sponge cake

360 ml (1 1/2 cups) coconut milk
360 g soy yoghurt ( 1 1/2 cups)
270 g shelled pistachios* (2 cups)
100 g (3/4 cup) powdered sugar
2 Tablespoons amchoor powder (or 2 T lemon juice)
1 tablespoon lemon zest

blueberries and pistachios for sprinkling

*I used dry roasted and salted pistachios, I you have unsalted ones add a pinch or two of salt to the filling.

Combine all ingredients for the filling in a food processor and process until smooth. Set aside.

Cut the sponge cake into six equal pieces. Crumble half of each piece into a whiskey glass or a dessert bowl. Pour 2-3 tablespoons of filling over the cake crumbles. Crumble remaining cake pieces over the filling. Top with remaining filling. Sprinkle with blueberries and pistachios. Cool in the fridge until ready to serve.

Blueberry Pistachio Muffins

Since we are talking about blueberries, I need to mention how delicious these muffins are. I had to baptize my new square muffin tin and decided to stick with the theme: blueberries and pistachios.

Blueberry Pistachio Muffins (makes 12)

120 g (1/2 cup) soy yoghurt
55 g (174 cup) margarine, softened
150 g (3/4 cup) sugar
1 envelope bourbon vanilla sugar (or 2 teaspoons vanilla extract)
180 ml (3/4 cup) soy milk
260 g ( 2 cups plus 2 1/2 tablespoons) all-purpose flour
1 tablespoon baking powder
1 pinch salt
150 g (1 cup) fresh blueberries
45 g (1/3 cup) shelled pistachios*

the dry roasted and salted kind

Grease a muffin tin or line with papers and preheat the oven to 200°C (400°F). In a bowl whisk together yoghurt, margarine and sugar. Add milk and stir well. Add remaining ingredients and whisk into a smooth batter. Fold in blueberries and pistachios. Fill batter into prepared muffin tins and bake for 18 minutes. Let cool in the pan for 10 minutes, then remove muffins and let cool completely.


  • 8 years ago

    You are a culinary genius, my friend! I’m loving blueberries at the mo and really want to try out that muffin recipe. x

  • 8 years ago

    those muffins are so cute!

  • 8 years ago

    Blueberries & pistachios sound like a delicious combo!!

  • Jan
    8 years ago

    This sounds like heaven! Im going to try it!! Thanks!

  • 8 years ago

    Blueberries and pistachios are a great combo. They’re pretty good in oatmeal together. I love your square muffins!

  • 8 years ago

    Such wonderful looking food, as usual! I never had tiramisu, even as an omni (l-o-n-g time ago!), but this looks so tasty. I like the idea of using an ordinary sponge cake, too. Those wee puddings look so tasty and I love the square muffins!

  • 8 years ago

    These BOTH look fabulous! I am a huge lover of the blueberry and find myself out of them right now–but soon will replenish thanks to this lovely recipe here! And ditto for the pistachio–such a perfect little nut, really–awesome baking, Mihl!

  • 8 years ago

    Such a strange combo blueberries and pistachios! I can imagine they make a GREAT partnership. Two awesome dishes and I LOVE the square muffins.

  • 8 years ago

    Yum I’m so obsessed with blueberries lately! Now even more inspiration… and I just got a muffin tin!

  • 8 years ago

    I have the feeling that the pistachio filling in that first dessert up there would take me right back to Iran! I have such fond memories of the incredibly delicious fresh pistachios I ate there… With a dash of cardamom and a few drops of rose water, the effect would be (almost) complete! I see some experimentation in my future…

  • 8 years ago

    Wholly crap! A square muffin pan!?!?!? awesome!

  • 8 years ago

    What? A square muffin tin? I want one. Everything sounds wonderful but i have to say, square blueberry muffins take the cake!

  • 8 years ago

    I agree, blueberries and pistachios sound like a great combination that I haven’t considered. I like dressing up the tiramisu leftovers in a new dessert, too.

  • This is Trinity from HaikuTofu- if you want to be added to my blog list can you send me a blank email at haikutofu(at)gmail(dot)com ? I need your email address to add you! Thanks Mihl- sorry I’m slow at this technological privacy stuff.

  • 8 years ago

    neat! i love the idea of square muffins! the sponge cake desserts looks so classy and fancy, great idea :)

  • 8 years ago

    This sounds like a really good and interesting combonation I haven’t ever thought of it either! BUt I love both of theose things so i sure this was so YUMMY!

  • 8 years ago

    Blueberries & pistachios sound like the perfect comob! I’d never thought of them before, normally using chocolate with pistachios, but I think I’m going to have to make something blueberry-pistachio related.

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