The world is currently nuts for pistachio, and this delightful dessert does full justice to the craze. What began as a dark-chocolate mosaiko recipe transforms here into a white-chocolate, pistachio-packed version: the Pistachio Mosaiko or No-Bake Pistachio Salami. Its name comes from the Greek word for “mosaic” — and when you slice into it, you’ll see exactly why: crushed biscuits and chopped pistachios create a lively pattern against the soft green tones of pistachio butter and white chocolate. Crunchy yet smooth, indulgent yet simple to prepare, this dessert is perfect alongside a cup of coffee and makes a show-stopping centrepiece with minimal fuss.
Ingredients
- 100 g salted pistachios, roughly chopped
- 225 g biscuits (e.g., Arnott’s Milk Coffee or Petit-Beurre)
- 200 g white chocolate
- 100 g unsalted butter
- 180 g condensed milk
- 100 g 100% pistachio butter
- 30 g salted pistachios, processed fine
Step-by-Step Instructions
- In a bowl, combine the crushed biscuits and the roughly chopped salted pistachios.
- In a small pot over medium heat, combine the white chocolate, unsalted butter, condensed milk, and pistachio butter. Stir until just melted and combined — you’ll know it’s ready when the mixture, when lifted, falls in a perfect ribbon.
- Pour the melted “wet” mixture into the bowl with the biscuits and chopped pistachios. Fold everything together thoroughly — the mixture will start to firm up.
- Transfer the combined mixture onto a sheet of baking paper and shape it into a log (“salami” shape) by wrapping it in plastic wrap and squeezing the ends. (Alternatively, you can press it into a bread tin as a mould).
- Refrigerate for a few hours until firm.
- Once set, remove the plastic wrap and baking paper, then roll the log in the finely processed pistachios so that they adhere to the surface.
- Use a sharp knife to slice the log into pieces and serve.
Additional Paragraphs & Tips
When choosing the pistachio butter, it’s strongly recommended to use 100% pistachio butter (i.e., pure pistachio paste) rather than a pistachio-spread that may contain other oils or flavourings. The pure version gives an intense, uncompromised flavour — in other words: when you bite into this dessert, you should taste pistachio, not an imitation. If you cannot find ready-made 100% pistachio butter, you can make your own: blend unsalted pistachios at high speed until they become powder, then continue blending until they release their oils and become a smooth paste (this takes roughly 20 minutes, with occasional scraping of the sides).
Because this dessert is no-bake, it’s especially convenient for warm climates or when you’re short on oven-time. The contrast in textures is part of its charm: the crunchy biscuit and chopped nut pieces set within the creamy white-chocolate-pistachio matrix. You can also personalise the recipe in many ways: add chopped dried figs, freeze-dried raspberries, extra nuts, or even citrus zest — whatever pairs well with pistachio. The mosaic effect comes best when the biscuit pieces are distinct and generously distributed.
Finally, take note of presentation: after the salami log is chilled and rolled in fine pistachios, slicing it reveals the internal mosaic pattern. Serve the slices on a platter, perhaps alongside coffee or a light dessert wine. Its striking green hue (thanks to the pistachio) adds visual appeal as well as flavour. Because it’s rich and dense, modest slice thickness is enough — this is a dessert to savour thoughtfully.