Name: Christmas Raspberry Pistachio Roulade Recipe
Prep time: 20 min
Cook time: 18 min
Total time: 1 h
Cuisine: European
Ingredients: 2.5 oz. (70 g) raw pistachios; 4 egg whites, room temperature; 4 egg yolks, room temperature; ½ cup (130 g) granulated sugar; 2 tablespoons hot water; 10 tablespoons (80 g) self-raising flour; 1 pinch of salt; ⅛ teaspoon almond extract (optional); 2 ½ tablespoons (20 g) powdered (icing) sugar; 10.5 oz. (300 g) fresh raspberries; 7 oz. (200 g) white chocolate; 2.6 oz. (75 g) unsalted butter, softened; 9.8 oz. (280 g) cream cheese, room temperature; 9.1 fl. oz. (270 ml) heavy cream, 30% fat; ⅛ teaspoon almond extract (optional); 15 fresh raspberries; 0.5 oz. (15 g) pistachios, chopped

If you’re on the hunt for a show-stopping dessert that tastes as festive as it looks, you’re going to love this Christmas Raspberry Pistachio Roulade Recipe. This pistachio-infused Swiss roll filled with luscious white chocolate cream and fresh raspberries is honestly one of my all-time favorite holiday treats. It’s light, elegant, and bursting with flavors that perfectly capture the merry spirit. Stick with me, because I’m excited to walk you through every step to nail this roulade in your kitchen!

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Why You’ll Love This Recipe

Festive Flavor Combo: The pistachios and raspberries bring a perfect balance of nutty crunch and fruity freshness that’s so Christmasy.
Light Yet Decadent: Unlike heavy holiday desserts, this roulade feels airy but still rich with the white chocolate cream.
Impress Your Guests: It looks professionally made, but I promise, it’s so doable in your home kitchen!
Versatile and Make-Ahead Friendly: You can prepare components ahead of time to make your holiday stress-free.

A single slice of a rolled cake is shown on a white plate, featuring two main layers: a light brown cake layer with visible bits of nuts or seeds, and a thick white cream filling spiraled inside. Small red fruit pieces, likely raspberries, are embedded within the cream filling. The outside of the roll is coated in white cream and topped with chopped green pistachios, two fresh raspberries, and a small green mint leaf. The background is softly blurred with a white marbled surface and a white vase containing green leaves and a single hanging raspberry. A few loose raspberries are scattered near the plate. Photo taken with an iphone --ar 2:3 --v 7 - Christmas Raspberry Pistachio Roulade, festive raspberry pistachio swiss roll, holiday raspberry pistachio dessert, Christmas roulade with raspberries and pistachios, festive white chocolate berry roll

Ingredients You’ll Need

All the ingredients in this Christmas Raspberry Pistachio Roulade Recipe come together in harmony, giving you a moist, tender cake and a luscious creamy filling. Be sure to use fresh pistachios and ripe raspberries for that vibrant color and flavor that pops!

Flat lay of raw whole pistachios scattered beside a small pile of bright red fresh raspberries, four whole uncracked brown eggs with clean shells, a small white ceramic bowl filled with fine white self-raising flour, a small white ceramic bowl of granulated sugar crystals, a small white ceramic bowl with clear hot water, a small white ceramic bowl holding smooth softened unsalted butter, a block of white chocolate broken into chunks, a small white ceramic bowl of thick cream cheese, and a small white ceramic bowl filled with heavy cream, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Christmas Raspberry Pistachio Roulade, festive raspberry pistachio swiss roll, holiday raspberry pistachio dessert, Christmas roulade with raspberries and pistachios, festive white chocolate berry roll

Raw pistachios: Grinding them fresh gives you the best flavor and texture, so avoid pre-ground varieties if you can.
Eggs (separated): Room temperature eggs whip better, so take them out early before starting.
Granulated sugar: Essential for sweetness and to give the batter a lovely lift when beaten with yolks.
Hot water: This helps to intensify the egg yolk mixture and adds moisture.
Self-raising flour: You can easily make your own by mixing baking powder with plain flour—keep your cake light!
Salt and almond extract: Just a pinch enhances all the flavors, while almond extract is optional but so good here.
Powdered (icing) sugar: For dusting and sweetness with a delicate finish.
Fresh raspberries: Don’t skimp on quality—these are the star fruity notes inside and on top.
White chocolate: Melted gently, it turns the cream ultra-smooth and glossy.
Unsalted butter and cream cheese: Softened to the right texture for the creamy filling that holds everything together.
Heavy cream (30% fat): Whipped to soft peaks for that cloud-like finish in your filling.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this Christmas Raspberry Pistachio Roulade Recipe my own by switching up a few things depending on the occasion or my pantry stash. Feel free to tweak it too—this recipe handles personalization beautifully.

Nut Swap: I once tried hazelnuts in place of pistachios—it gave the roulade a lovely, toasted flavor that my family adored.
Berry Alternative: Swap raspberries with fresh strawberries or blueberries if that’s what you have on hand.
Alcohol Kick: Adding a splash of raspberry liqueur or almond liqueur to the cream can take it to another level for adults.
Vegan Version: For a plant-based take, try aquafaba instead of egg whites and a dairy-free cream cheese and butter substitute.

How to Make Christmas Raspberry Pistachio Roulade Recipe

Step 1: Preparing Your Cake Batter

Start by preheating your oven to 390°F (200°C). While it heats, grind your raw pistachios finely in a food processor—this step is key to getting that fragrant nuttiness spread evenly throughout the cake. Then, in a bowl, beat the egg yolks with sugar for about four minutes until they turn pale and fluffy. This aeration is what gives your cake a tender crumb. Slowly pour in the hot water along the sides, fold in the ground pistachios gently with a spatula—don’t overmix! In another bowl, sift together your flour and salt.

Now, fold the sifted dry ingredients into your yolk mixture, taking care not to deflate the air you just whipped in. In a separate clean, dry bowl, beat your egg whites until soft peaks form—you want them fluffy but not dry. Fold the egg whites carefully into the batter in three additions. If you’re using almond extract, stir it in now. This slow, gentle folding helps create that perfect light texture for the roulade sponge.

Step 2: Baking and Rolling the Cake

Line a baking sheet (about 12 x 16 inches) with parchment and pour in your batter, smoothing it out evenly. Bake for 15 to 18 minutes until the cake springs back lightly when pressed. Don’t overbake, or it gets dry and cracks when rolling. This is a classic roulade challenge I’ve learned to master over time: watch closely, especially in those last few minutes.

When it’s done, sprinkle powdered sugar over the top and immediately cover the cake with a clean kitchen towel. Flip the whole thing over so the towel rests on the table, then peel off the parchment carefully. Dust the cake surface with more powdered sugar. Starting from the short end, roll the cake tightly with the towel inside. This rolling step while still warm is crucial — it trains the cake to hold its shape without cracking. Let it cool completely rolled up for 10 minutes, then unroll gently and leave it at room temperature.

Step 3: Making the White Chocolate Cream

For the luscious filling, melt your white chocolate gently over a double boiler and let it cool slightly. While it’s cooling, beat softened butter for 30 seconds, then add cream cheese and mix until silky smooth. Next, pour in the melted white chocolate and continue whisking until creamy and well combined. Finally, whip in cold heavy cream with the almond extract until you get soft peaks — like fluffy clouds ready to fill your roulade.

Step 4: Assembling Your Christmas Raspberry Pistachio Roulade Recipe

Spread about two-thirds of your cream mixture over the unrolled cake, leaving a 1-inch gap at one short end—this prevents the filling from oozing out when you roll it back up. Then, scatter fresh raspberries evenly over the cream. Start rolling again from the filled short edge to form a tight spiral. Don’t rush this part — gentle but firm pressure helps build that beautiful swirl inside.

Once rolled, cover the outside with the remaining cream, smoothing it out with the back of a spoon or spatula. Finally, sprinkle chopped pistachios and arrange those last 15 fresh raspberries on top for that stunning festive finish. Pop your roulade on a serving plate, then refrigerate to let everything set perfectly.

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Pro Tips for Making Christmas Raspberry Pistachio Roulade Recipe

Gentle Folding: When mixing the egg whites, always fold slowly with a spatula to keep the batter airy and avoid deflation.
Watch Your Bake Time: Slightly underbaking the sponge prevents cracks when rolling, so keep a close eye during those last minutes.
Roll While Warm: Rolling the cake warm with the towel inside conditions it to hold its shape without breaking later on.
Chill Properly: Refrigerate the finished roulade for at least 2 hours before serving so it sets beautifully and slices cleanly.

How to Serve Christmas Raspberry Pistachio Roulade Recipe

Christmas Raspberry Pistachio Roulade Recipe - Serving

Garnishes

I love finishing this roulade with a scattering of whole fresh raspberries and a few chopped pistachios on top — it adds crunch and that extra festive sparkle. Sometimes I dust just a touch of powdered sugar over the pistachios for a snowy effect.

Side Dishes

This roulade pairs beautifully with a cup of lightly spiced mulled wine or warm hot cocoa. If you want to serve alongside other desserts, something simple and citrusy like candied orange slices balances the creamy richness perfectly.

Creative Ways to Present

For a Christmas party, I like slicing the roulade into generous portions and serving on a wooden board surrounded by sprigs of fresh rosemary or holly — it adds a rustic holiday charm. You could even pipe extra white chocolate cream decoratively on top for that wow factor.

Make Ahead and Storage

Storing Leftovers

I keep any leftover roulade covered tightly in plastic wrap or an airtight container in the fridge. It stays soft and delicious for up to 3 days — perfect if you want to prepare it a day ahead of your holiday gathering.

Freezing

If you want to freeze, I recommend wrapping the roulade tightly in plastic wrap and then foil to prevent freezer burn. It freezes well for up to 1 month. When ready to serve, thaw it overnight in the fridge and let it come to room temp before slicing.

Reheating

This dessert is best served chilled, so I don’t recommend reheating. Instead, just slice and enjoy straight from the fridge after sitting 15–30 minutes at room temperature to soften the cream.

FAQs

Can I make the Christmas Raspberry Pistachio Roulade Recipe dairy-free?

Yes! You can swap the butter and cream cheese for dairy-free alternatives like vegan butter and plant-based cream cheese. Use a non-dairy whipping cream or coconut cream for the filling. Just be sure to adjust whipping times as plant-based creams sometimes behave differently.
What if I don’t have self-raising flour?

No worries—you can make your own by mixing 1 cup (125g) all-purpose flour with 2 teaspoons baking powder and ½ teaspoon salt, then sift it together before using to get the same rise and lightness.
How do I prevent the cake from cracking when rolling?

Rolling the cake warm right out of the oven inside a kitchen towel dusted with powdered sugar is the secret. This gently trains the sponge to hold the roll shape without cracks. Also, don’t overbake the sponge as dryness makes cracking more likely.
Can I use frozen raspberries?

Fresh raspberries are best for texture and color, but if frozen is all you have, thaw them thoroughly and drain excess moisture before using to avoid sogginess inside your roulade.
How far ahead can I prepare this roulade?

You can make the cake and cream up to a day ahead. Keep the cream covered in the fridge and assemble just before serving. After assembly, refrigerate for at least 2 hours for best texture and flavor melding.

Final Thoughts

This Christmas Raspberry Pistachio Roulade Recipe has become my go-to holiday dessert because it’s stunning, delicious, and surprisingly simple once you know the tricks. I love the way the tart raspberries balance the sweet, nutty cream, and how the soft sponge melts in your mouth. Trust me, once you try this, your family will be asking for it every year—just like mine do. So, why wait? Grab those fresh pistachios and raspberries and let’s get baking!