Ultimate Pastry, Savory & Craft Beverage Ingredients

Pistachio Tres Leches with Ricotta Rose Cream

Posted on 05 January 2022

A Middle Eastern twist on a classic Latin American Dessert with our premium pistachio flour, Pistachio extract and Rose Oil Extract. Bake this beauty, frost with ricotta rose cream frosting, cut a pistachio milk-soaked slice, take a slow bite and you will be transported to the world of fragrant roses and delicious pistachio! 


Serving Size: 4-6 people


Pistachio Cake:

Rose Ricotta Cream:

Pistachio Tres Leches (Three Milk) Sauce:


Pistachio Cake:

  • Preheat the oven to 350 F
  • In a bowl, using a hand mixer or in the mixing bowl of a stand mixer, whip the egg yolks with the sugar until pale and creamy.
  • Add in the Amoretti® Pistachio Extract and Amoretti® Vanilla Madagascar Bourbon Extract. Mix to fully combine. (Can add 1-2 drops of Amoretti® Natural Green Food Color at this point (optional) for a brighter green color for the cake). Keep aside.
  • In another bowl, mix together the all-purpose flour, Amoretti® Pistachio Flour, salt and baking powder using a hand whisk to make sure it's uniformly distributed. Keep aside.
  • In another bowl, whip the egg whites until it is fluffy and reaches stiff peak stage. Set aside.
  • Fold in the flour to the egg yolk-pistachio mix. It will look dry and grainy.
  • Gently fold in the egg whites until fully combined.  
  • In a greased and parchment-lined, 6 x 4 inches cake pan or baking pan, pour in the batter, tap the pan on the counter to release air bubbles and bake for 30-35 minutes or until a skewer inserted to the center of the cake comes out clean.
  • Cool the cake on the counter top.

 Rose Ricotta Cream:

  • In a bowl whip the butter until pale and creamy. 
  • Add in the ricotta cheese and beat again until combined.
  • Add the powdered sugar in batches until fully incorporated.
  • Drop in the Amoretti® Natural Rose Oil Extract and mix again.
  • Keep aside refrigerated until ready to use.

Pistachio Tres Leches (Three Milk) Sauce:

  • In a big measuring cup mix together the three types of milk and the Amoretti® Pistachio Extract and keep refrigerated until ready to use.


  • After removing the parchment paper from the bottom, place the cooled cake in a container with raised edges or back in the baking pan. 
  • Poke holes throughout the cake with a skewer or toothpick and pour half of milk sauce slowly over the cake to soak it completely. Refrigerate for 2-3 hours.
  • Reserve half of the pistachio milk sauce for serving. Keep refrigerated until serving.
  • Frost the top of the cake with the Ricotta Rose Cream. You can use a piping back and pipe designs or simply apply the frosting on top with a spatula. 
  • Refrigerate again for 1-2 hours and slice and serve. Pour some of the pistachio milk sauce over each slice while serving! Enjoy!

Products used in this recipe


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