No-Bake Savoiardi Icebox Cake with Cream & Pistachios

Craving a light, refreshing dessert that doesn’t require an oven? This no-bake savoiardi icebox cake is the ultimate summer treat. Made with layers of syrup-soaked ladyfinger biscuits, silky homemade custard, and fluffy whipped cream, it’s topped with crunchy pistachios for the perfect finish. Easy to prepare ahead of time and chilled in the refrigerator until set, this dessert is ideal for hot days, dinner parties, or any occasion where you want to impress without the stress.

No-Bake Savoiardi Icebox Cake with Cream & Pistachios

Recipe by George Zolis

5.0 from 1 vote

Course: Dessert, Valentine’s DayCuisine: GreekDifficulty: Easy

Servings

20

servings

Prep time

40

minutes

Cooking time

0

minutes

Calories

345

kcal

Total time

40

minutes

An easy no-bake savoiardi icebox cake layered with custard, whipped cream, and syrup-soaked biscuits. Finished with pistachios for a refreshing, elegant dessert.

Cook Mode

Keep the screen of your device on

Ingredients

Metric US

• For the Syrup

• 500 g 500 Water

• 500 g 500 Sugar

• Juice of 1 Lemon

• 1/2 tsp 1/2 Vanilla Extract or 1 Vanilla Capsule

• For the Custard Cream

• 1 lt 1 Milk

• 100 g 100 Cornstarch

• 150 g 150 Sugar

• 150 g 150 Butter

• 1 pinch 1 Salt

• 5 5 Egg Yolks

• 1 tsp 1 Vanilla Extract or 2 Vanilla Capsules

• For the Whipped Cream

• 500 g 500 Plant Cream

• 1 1 Vanilla Capsule

• For Assembly

• About 60 Savoiardi Biscuits (Ladyfingers)

• Crushed Pistachios for topping

Recipe directions

• Make the Syrup
• In a saucepan, add the water, sugar, lemon juice, and vanilla.
• Bring to a boil, then simmer for 2 minutes until the sugar dissolves.
• Transfer to a bowl and let it cool completely.
• Prepare the custard
• In a saucepan, combine the milk, sugar, cornstarch, egg yolks, and salt. Stir well.
• Cook over medium heat, stirring constantly, until the mixture thickens.
• Remove from heat, add the butter, and stir until incorporated.
• Add the vanilla, transfer to a bowl, cover with cling film touching the surface, and let it cool.
• Whip the cream
• In a mixer bowl, whip the vegetable cream with vanilla for 2–3 minutes until fluffy.
• Transfer to a bowl and refrigerate.
• Assemble the dessert
• Dip each savoiardi into the cooled syrup for 2–3 seconds, then drain slightly.
• Arrange one layer of soaked biscuits in a 25×37 cm (10×15 inch) baking dish.
• Spread the custard evenly over the biscuits.
• Add a second layer of syrup-soaked savoiardi.
• Spread the whipped cream over the top.
• Sprinkle with crushed pistachios.
• Chill in the refrigerator until fully set before serving.

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🍰 Why This No-Bake Savoiardi Dessert is Perfect for Summer

This no-bake refrigerator dessert is a lifesaver on warm days when you don’t want to turn on the oven. Made with layers of syrup-soaked savoiardi biscuits, creamy custard, and light whipped cream, it delivers the perfect balance of sweetness and freshness. Topped with crunchy pistachios, it’s a dessert that feels indulgent while still being refreshing and not overly heavy.

🧁 Tips for Perfect Assembly

For best results, dip the savoiardi biscuits in the syrup just for a few seconds. If soaked too long, they can become soggy and affect the texture of the dessert. Chill the assembled dessert for at least 4 hours, or preferably overnight, to allow the flavors to blend beautifully and the cream to set properly.

🌿 Variations to Try

This icebox cake is versatile and can be customized to your taste. You can flavor the custard with citrus zest, add a layer of fresh berries, or sprinkle cocoa powder on top for a tiramisu-like twist. For a festive occasion, replace the pistachios with caramelized almonds or chocolate shavings.