White Chocolate and Pistachio Cream | Recipe

A fresh, early-summer dessert with a fruity strawberry ragout

Text:
katharina Kuhlmann

Photography:
© Marzia Balza

18 May 2026

Ein Dessert aus weißer Schoko-Pistaziencreme, angerichtet mit Erdbeeren und grünem Pistazienmus.

This early summer dessert recipe combines fruity strawberries with creamy white chocolate and the nutty, buttery flavour of pistachios. For a particularly intense flavour, pistachio paste made from 100 per cent pistachios is stirred directly into the rich cream mixture of whipping cream, mascarpone and melted white cooking chocolate. The strawberries are prepared as a ragout, meaning they are simply marinated and not cooked. This preserves all the vitamins and the particularly fresh flavour. The dessert can be prepared the day before and is perfect for any festive occasion during strawberry season.

Why VIVANI's "White Cooking Chocolate" matches perfectly with this Chocolate and Pistachio Cream

Weiße Kuvertüre von VIVANI Bio-Schokolade.

Cooking chocolate is perfect for baking. Whenever cakes, tarts and pastries need to be covered or decorated with chocolate, cooking chocolate is the better choice. The higher cocoa butter content compared to chocolate makes melted cooking chocolate particularly easy to pour and work with. But cooking chocolate is also ideal for chocolate sauces, creams or ganaches (chocolate cream).

White cooking chocolate has a more subtle and sweeter flavour than dark or milk cooking chocolate, making it ideal for pairing with fruit. In this recipe, it complements the fruity flavours of the strawberries particularly well, whilst also bringing out the buttery, nutty notes of the pistachios. The delicately melting organic cooking chocolate also adds a special creaminess and rich flavour.

RECIPE: WHITE CHOCOLATE AND PISTACHIO CREAM

Ingredients

Serves 8

For the chocolate and pistachio cream:

400 g

mascarpone

150 g

cream

150 g

VIVANI White Cooking Chocolate

60 g

pistachio paste (preferably 100% pistachio)

1 pinch

salt

For the strawberry ragout:

600 g

fresh strawberries

3 tbsp

sugar

2 tbsp

lemon juice

To garnish:

VIVANI White Cooking Chocolate, chopped

pistachios, chopped

pistachio paste (optional)

making

working time
30 minutes

waiting / cooling time
at least 1 hour

level of difficulty
easy

N°

For the cream, roughly chop the white chocolate and place it in a heatproof bowl.

Heat the cream until it is just about to boil, then pour it over the chopped chocolate. Leave to stand for about 1–2 minutes, then stir until you have a smooth, glossy ganache.

Briefly stir the mascarpone in a large bowl until smooth. Add the ganache, which is still slightly warm, and fold in carefully.

Now stir in the pistachio paste and salt until a smooth, creamy mixture forms. Cover the cream and chill for at least an hour.

In the meantime, wash and clean the strawberries and, depending on their size, halve or quarter them. Mix in the sugar and lemon juice and set aside at room temperature.

To serve, divide the chilled cream evenly between 8 plates and spread it out to form a creamy base.

Now arrange the prepared strawberries on top. Garnish with chopped chocolate, chopped pistachios and, if desired, a little pistachio paste. Serve immediately.

Tips & Variations

• Texture:To make the mixture firmer, you can reduce the amount of cream slightly (90–100 g instead of 150 g).

• Preparation:The cream can easily be made the day before. Prepare the strawberries and the garnish just before serving.

• Serving variation:The dessert can also be served in individual glasses.

• Fruit alternative: Rhubarb can be used instead of strawberries. This must first be cooked down to a compote.

White Cooking Chocolate

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