There are desserts you like… and then there are desserts you remember forever. Pistachio Sans Rival belongs to the latter category. This luxurious Filipino creation combines layers of crisp nutty meringue and silky pistachio buttercream into a showstopping cake that’s rich, indulgent, and irresistibly crunchy-creamy.
Traditionally, Sans Rival is made with cashews. But swapping them for pistachios introduces a delightful green-gold elegance and an earthy sweetness that elevates this dessert into a gourmet centerpiece for celebrations.\
What Is Sans Rival?
Sans Rival means “without rival” in French — and rightly so. This Filipino dessert, inspired by French dacquoise, uses layers of nut-enriched meringue filled with luscious French-style buttercream. The combination of textures — crispy meringue, smooth frosting, and nutty crunch — makes it stand apart from other cakes.
By introducing pistachios into the mix, you get a deeper, more complex flavor profile: sweet, buttery, slightly earthy, and visually stunning thanks to the pistachio’s natural green hue.
Why You’ll Love This Recipe
- Gourmet Flavor: The combination of pistachio buttercream and crisp meringue creates an irresistible nutty sweetness.
- Naturally Gluten-Free: No flour needed, making it perfect for gluten-sensitive guests.
- Elegant Presentation: A layered cake that looks as good as it tastes.
- Make-Ahead Friendly: Can be prepared in stages for stress-free entertaining.
- Customizable: Easily swap pistachios with almonds, hazelnuts, or cashews for different flavor profiles.
Ingredients for Pistachio Sans Rival
Here’s everything you’ll need for this 8-serving cake:
For the Meringue Layers
- 6 large egg whites, room temperature
- 1 cup (200 g) granulated sugar
- ¼ teaspoon cream of tartar (helps stabilize the meringue)
- 1 teaspoon pure vanilla extract
- 1½ cups (150 g) finely ground pistachios (unsalted, shelled)
For the Pistachio Buttercream
- 1½ cups (340 g) unsalted butter, softened to room temperature
- 1½ cups (180 g) powdered sugar, sifted
- ½ cup (120 g) pistachio paste or very finely ground pistachios
- 1 teaspoon pure vanilla extract
- Pinch of fine sea salt
- (Optional) 2–3 tablespoons heavy cream for a lighter, silkier texture
For Garnish
- ½ cup (50 g) chopped pistachios
- Edible gold leaf or dried rose petals (optional for presentation)
Equipment You’ll Need
- Stand mixer or electric hand mixer
- Mixing bowls
- Rubber spatula
- Baking sheets
- Parchment paper
- Fine-mesh sieve
- Offset spatula for spreading frosting
Step-by-Step Instructions
1. Prepare the Meringue
- Preheat oven to 250°F (120°C). Line two large baking sheets with parchment paper. Draw three 8-inch (20 cm) circles on the paper as guides.
- In a clean, dry bowl, whip the egg whites on medium speed until foamy. Add cream of tartar and continue whipping.
- Gradually add sugar, a tablespoon at a time, increasing speed to high until stiff, glossy peaks form.
- Gently fold in ground pistachios with a spatula, being careful not to deflate the meringue.
- Spread or pipe meringue into the drawn circles, smoothing the tops.
- Bake for 1½ to 2 hours, or until crisp and dry. Turn off oven, leave door slightly ajar, and let meringues cool completely inside (prevents cracking).
2. Make the Pistachio Buttercream
- In a large bowl, beat softened butter until pale and fluffy (about 3 minutes).
- Add powdered sugar gradually, mixing on low until incorporated, then increase speed to medium.
- Mix in pistachio paste, vanilla extract, and salt until smooth.
- For a lighter buttercream, beat in a little heavy cream.
3. Assemble the Cake
- Place one meringue disc on a serving plate. Spread a layer of pistachio buttercream evenly over it.
- Sprinkle a small handful of chopped pistachios for extra crunch.
- Repeat with remaining meringue and buttercream layers, finishing with buttercream on top.
- Garnish with chopped pistachios, and if desired, gold leaf or rose petals for elegance.
4. Chill Before Serving
Refrigerate for at least 2 hours before slicing. This allows the buttercream to set and flavors to meld.
Pro Tips for Success
- Egg Whites: Make sure your mixing bowl is completely free of oil or grease; even a tiny amount will prevent stiff peaks.
- Nut Texture: Grind pistachios finely but avoid turning them into paste (unless making pistachio paste).
- Cutting Clean Slices: Use a sharp knife dipped in hot water and wiped dry between cuts.
- Flavor Boost: Toast pistachios lightly before grinding to deepen flavor.
Serving Suggestions
- Serve chilled, with a cup of espresso or green tea for contrast.
- Add a scoop of vanilla gelato or pistachio ice cream for an indulgent dessert plate.
- Decorate the sides with whole pistachios for a dramatic presentation at weddings or banquets.
Variations
- Chocolate Pistachio Sans Rival: Add a thin layer of dark chocolate ganache between meringue and buttercream.
- Citrus Twist: Add a teaspoon of orange zest to the buttercream for brightness.
- Almond Sans Rival: Replace pistachios with almonds for a classic French dacquoise-style cake.
Storage & Make-Ahead Tips
- Refrigerator: Store covered for up to 3 days. Meringue will soften over time but remain delicious.
- Freezer: Freeze whole or sliced, well-wrapped, for up to 1 month. Thaw overnight in the fridge.
- Make-Ahead: Meringue layers can be baked 2 days in advance and stored in an airtight container at room temperature.
Nutritional Information (Per Serving)
Approximate values, based on 8 servings:
- Calories: 580
- Protein: 7 g
- Fat: 45 g
- Carbohydrates: 36 g
- Sugars: 31 g
- Fiber: 2 g
Frequently Asked Questions
Q1: Can I make this without pistachio paste?
Yes, use finely ground pistachios instead. For extra flavor, blend them with a little sugar to mimic paste texture.
Q2: My meringue cracked. What went wrong?
This often happens if the oven temperature is too high or if the meringue cools too quickly. Bake low and slow, then cool in the oven.
Q3: Is this dessert gluten-free?
Yes — there’s no flour in Sans Rival. Always check your ingredients for hidden gluten if serving to sensitive guests.
Q4: Can I make a vegan Pistachio Sans Rival?
Yes, replace egg whites with whipped aquafaba and use vegan butter. Texture will differ slightly, but it’s still delicious.
Q5: What’s the best way to serve it neatly?
Chill well before slicing, and use a hot knife for clean cuts.
Conclusion
Pistachio Sans Rival is more than a dessert — it’s a celebration of flavor, texture, and heritage. The pistachio twist on this Filipino classic transforms it into a gourmet showpiece that’s perfect for impressing guests. Crisp meringue, silky buttercream, and the irresistible nuttiness of pistachios make it truly sans rival — without rival.
