There’s something so special about a dessert that comes together so simply, yet feels completely luxurious. This Glyko Psigiou, also known as icebox cake is a classic no-bake fridge cake. In my version, there are layers of biscuits softened in fragrant mastiha liqueur, folded between a rich pistachio cream and a vibrant sour cherry ripple.

It’s the kind of sweet that doesn’t rely on baking or complicated techniques. Instead, it slowly transforms in the fridge as the biscuits soften and everything settles into a perfectly sliceable, cake-like texture. The result? Creamy, nutty, slightly tangy, and beautifully aromatic with that subtle hint of mastiha.

It may not be as widely known as other desserts, but its simplicity and flavour make it something truly special. The kind of recipe that feels both nostalgic and effortlessly elegant.

GLIKO PSIGIOU | Pistachio Cream, Sour Cherry & Mastiha-Infused Biscuits

Mary Politis

Print Recipe

A simple yet elegant no-bake fridge cake (ice box cake), this Glyko Psigiou layers mastiha-soaked biscuits with a rich pistachio cream and a tangy sour cherry sauce. As it chills, the biscuits soften into a delicate, cake-like texture, creating a dessert that’s creamy, nutty, and perfectly balanced with sweetness and acidity. Ideal for making ahead, it’s an effortless but impressive sweet that brings a subtle Greek flavour to every bite.

Prep Time 40

Cook Time 15

Servings 12 serves

Ingredients

Sour Cherry Layer

250 g frozen cherries
100 ml water
1 tbsp sugar
Juice of ½ lemon
Alternatively you can use ready-made Greek sour cherry preserve.

Pistachio Cream

250 g mascarpone
600 ml heavy cream
100 g caster sugar
100 g 100% pistachio butter

Assembly

100 ml mastiha liqueur
2 packets Papadopoulou Petit Beurre biscuits or similar

To Finish

Sour cherry from earlier
Extra pistachio butter for drizzling
Chopped pistachios

Instructions

Make the Sour Cherry

In a saucepan, combine the cherries, water, sugar, and lemon juice. Bring to a boil and cook until the cherries break down and a light syrup forms.
Allow the mixture to cool slightly, then transfer to a blender and blend until smooth. Set aside to cool completely.

Prepare the Pistachio Cream

In a mixing bowl, add the mascarpone, heavy cream, and sugar. Whisk until the mixture reaches almost stiff peaks.
Add the pistachio butter and whisk again until fully combined and smooth. Be careful not to overwhip.

Assemble the Cake

In a large tray approx 25 x 30cm, spread a thin layer of pistachio cream — just enough to help the biscuits stick.
Quickly dip each biscuit into the mastiha liqueur and arrange them in a neat single layer.
Spread over one-third of the pistachio cream, smoothing it evenly with an offset spatula
Drizzle over one-third of the sour cherry mixture
Repeat this process two more times, creating three layers of biscuits, pistachio cream, and sour cherry.

Finish

On the final layer, smooth the cream and decorate with:
Drizzles of pistachio butter and sour cherry
A generous sprinkle of chopped pistachios

Chill

Refrigerate for at least 4–6 hours, or ideally overnight, to allow the biscuits to soften and the cake to set.

To Serve

Slice and serve chilled. Each layer should be soft, creamy, and perfectly set — almost like a delicate, no-bake torte.

Keyword biscuit cake, ice box cake, no bake cake, pistachio cake, psigiou glyko, sour cherry cke