Raspberry Pistachio Roulade

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Raspberry Pistachio Roulade

Raspberry Pistachio Roulade is a delightful cloud of flavors that dances on your palate with every bite. This vibrant dessert boasts a delicate pistachio sponge rolled with a luscious raspberry and white chocolate cream. The enchanting colors and textures create a visually stunning dish that stands out on any dessert table. With its tender cake enveloping fresh raspberries and a creamy filling, this roulade is bound to impress your family and friends. Whether you’re hosting a gathering or simply indulging in a sweet treat, following this step-by-step recipe will help you create a masterpiece that’s as fun to make as it is to eat.

Why You’ll Love This Recipe

This Raspberry Pistachio Roulade isn’t just about looks; it offers diverse benefits that cater to every kind of home chef. First, the prep time is minimal, making it a fantastic choice for those who want a spectacular dessert without spending hours in the kitchen. The best part? This recipe is family-friendly, with ingredients that are often already available in your pantry. You’ll also appreciate the unique flavor combination that blends the nutty richness of pistachios with the tart sweetness of fresh raspberries. It’s a dessert that’s sure to become a beloved favorite!

Ingredients for Raspberry Pistachio Roulade

For this enchanting Raspberry Pistachio Roulade, you’ll need the following ingredients:

• Pistachios (2.5 oz./70 g) – Finely ground for that unique nutty flavor and texture.
• Egg Whites (4) – Whipped to soft peaks for a light and airy sponge.
• Egg Yolks (4) – Adds richness and color to your cake.
• Granulated Sugar (1/2 cup / 130 g) – Balances the flavors in the cake.
• Hot Water (2 tablespoons) – Helps to dissolve the sugar and create a moist cake.
• Self-Raising Flour (10 tablespoons / 80 g) – Provides the structure needed for the sponge.
• Salt (a pinch) – Enhances the overall flavor.
• Almond Extract (1/8 teaspoon, optional) – Adds a fragrant note; skip if desired.
• Powdered Sugar (2.5 tablespoons / 20 g) – For dusting the cake and adding sweetness.
• Fresh Raspberries (10.5 oz./300 g) – The tart star of the filling.
• White Chocolate (7 oz./200 g) – For a creamy, indulgent flavor.
• Unsalted Butter (2.6 oz./75 g) – Adds richness to the filling.
• Cream Cheese (9.8 oz./280 g) – Creates a stable and creamy filling.
• Heavy Cream (9.1 fl. oz./270 ml) – For whipping to perfect peaks.
• Fresh Raspberries (15 for decoration) – Visual appeal and a flavor burst on top.
• Pistachios (0.5 oz./15 g, chopped) – For garnish and added texture.

Step-by-Step Directions

1. Preheat Your Oven
   Begin by preheating your oven to 390°F (200°C) to prepare it for the baking process.

2. Grind the Pistachios
   Use a food processor to grind your pistachios finely. This will enhance the flavor of your sponge and contribute to its texture.

3. Beat the Egg Yolks and Sugar
   In a large bowl, beat together the egg yolks and granulated sugar until the mixture becomes pale and creamy, signaling it’s well blended.

4. Incorporate Hot Water and Pistachios
   Pour in the hot water and add the ground pistachios to the mixture. Mix gently until combined.

5. Fold in Flour and Salt
   Sift the self-raising flour with a pinch of salt, then gently fold it into the egg mixture using a spatula. Take care not to deflate the batter.

6. Whip Egg Whites
   In a separate bowl, beat the egg whites until soft peaks form. Then, gently fold the whipped whites into the batter to maintain its lightness.

7. Add Almond Extract
   If you choose, add the almond extract to the batter for an extra layer of flavor and mix gently again.

8. Bake the Sponge
   Pour the batter into a baking sheet lined with parchment paper and spread it evenly. Bake for 15-18 minutes, or until the sponge is light and springy.

9. Cool and Roll the Cake
   After baking, cool the cake for 5 minutes. Dust the surface with powdered sugar and carefully roll it up in a clean kitchen towel.

10. Make the Filling
    To create the filling, melt the white chocolate in a heatproof bowl, then mix it with softened butter and cream cheese until smooth.

11. Spread the Cream and Add Raspberries
    Unroll the cake gently and spread the creamy filling over the top. Scatter fresh raspberries across the filling before re-rolling the cake tightly.

12. Decorate
    Spread any remaining filling on the top of the roulade. Garnish with additional fresh raspberries and sprinkle with chopped pistachios for a stunning finish.

13. Chill Before Serving
    Refrigerate the roulade for at least 30 minutes before slicing to allow the flavors to meld beautifully.

Tips & Tricks

• Chef’s Secrets: To avoid any cracks in your roulade, ensure the cake doesn’t cool completely before rolling it. The warmth helps maintain its flexibility.
• Optional Extras: Consider adding a drizzle of dark chocolate over the top or a sprinkle of edible flowers for an extra touch of elegance.
• Storage: This roulade can be made a day in advance and stored in the refrigerator, making it a convenient option for gatherings.

Serving Suggestions & Pairings

When serving your Raspberry Pistachio Roulade, present it elegantly on a vibrant platter to accentuate its colors. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent experience. A mint leaf garnish can add a fresh contrast to the sweetness, and pairing with a light, floral tea or sparkling water can elevate the finish.

Nutritional Information

Enjoying a Raspberry Pistachio Roulade is a treat, with an approximate breakdown of nutritional information per serving:

• Calories: Around 280
• Fat: 18g
• Carbohydrates: 25g
• Protein: 5g
  While it’s not a light dish, the balance of flavors and textures makes it worth every indulgent bite!

Storing Tips & Variations for Raspberry Pistachio Roulade

For best results, store your Raspberry Pistachio Roulade in an airtight container in the refrigerator for up to three days. If you’re considering making it ahead of time, this dessert can be frozen prior to adding toppings. Simply wrap it tightly in plastic wrap and foil before freezing. For a healthier twist, substitute half of the sugar with a natural sweetener or use a health-focused cream cheese alternative.

Conclusion for Raspberry Pistachio Roulade

Now that you have this delightful Raspberry Pistachio Roulade recipe at your fingertips, it’s time to gather your ingredients and indulge in the joy of baking. Whether for a festive occasion or a simple dessert craving, this roulade promises to bring smiles and satisfaction to your table. Try this recipe today, and let the flavors whisk you away to a delightful culinary dream!

FAQs

1. Can I make this recipe gluten-free?
Yes! You can substitute the self-raising flour with a gluten-free flour blend and ensure the baking powder used is also gluten-free.

2. How do I ensure my roulade doesn’t crack?
To avoid cracking, make sure your cake is still warm when you start rolling it, and don’t overbake; it should spring back when gently pressed.

3. Can I make this roulade a day ahead?
Absolutely! This roulade actually tastes better when made a day in advance, allowing the flavors to meld beautifully.

4. Is it possible to use frozen raspberries?
While fresh raspberries provide the best flavor and texture, you can use frozen raspberries in the filling. Just make sure to thaw and drain them well to prevent excess moisture.

5. How should I serve leftovers?
Leftovers should be kept in the refrigerator and can be enjoyed cold or at room temperature. For an extra treat, warm a slice slightly in the microwave.

Raspberry Pistachio Roulade

Print Recipe

Pin Recipe

A vibrant dessert featuring a delicate pistachio sponge rolled with raspberry and white chocolate cream, perfect for impressing guests.

• Author: catherine
• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2.5 oz (70 g) finely ground Pistachios
• 4 Egg Whites
• 4 Egg Yolks
• 1/2 cup (130 g) Granulated Sugar
• 2 tablespoons Hot Water
• 10 tablespoons (80 g) Self-Raising Flour
• a pinch of Salt
• 1/8 teaspoon Almond Extract (optional)
• 2.5 tablespoons (20 g) Powdered Sugar (for dusting)
• 10.5 oz (300 g) Fresh Raspberries
• 7 oz (200 g) White Chocolate
• 2.6 oz (75 g) Unsalted Butter
• 9.8 oz (280 g) Cream Cheese
• 9.1 fl oz (270 ml) Heavy Cream
• 15 Fresh Raspberries (for decoration)
• 0.5 oz (15 g) chopped Pistachios (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat your oven to 390°F (200°C).
2. Grind the pistachios using a food processor.
3. In a large bowl, beat the egg yolks and granulated sugar until pale and creamy.
4. Add hot water and ground pistachios, mixing gently until combined.
5. Sift the self-raising flour and salt; gently fold into the egg mixture.
6. Whip egg whites until soft peaks form, then fold into the batter.
7. If desired, mix in the almond extract.
8. Spread the batter into a lined baking sheet and bake for 15-18 minutes.
9. Cool the sponge for 5 minutes, dust with powdered sugar, and then roll up in a clean towel.
10. Melt white chocolate, then mix with softened butter and cream cheese until smooth.
11. Unroll the cake, spread filling, scatter fresh raspberries, and re-roll tightly.
12. Spread remaining filling on top, decorate with raspberries and chopped pistachios.
13. Chill for at least 30 minutes before slicing.

Notes

To avoid cracks, roll the cake while it’s still warm. This dessert can be made a day ahead for better flavor.

Nutrition

• Serving Size: 1 slice
• Calories: 280
• Sugar: 15g
• Sodium: 100mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 100mg

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