Print

Raspberry Pistachio Roulade

Print Recipe

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

Ingredients

Scale
  • 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)

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

Find it online: https://goandweb.com/raspberry-pistachio-roulade/