Description
This Christmas Raspberry Pistachio Roulade, also known as Pistachio Swiss Roll, is a festive and elegant dessert featuring a light pistachio-infused sponge cake rolled with a luscious white chocolate cream and fresh raspberries. The roulade is beautifully decorated with extra raspberries and chopped pistachios, making it perfect for holiday celebrations or special occasions.
Ingredients
Scale
For the roulade:
- 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
For the white chocolate cream:
- 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)
For the decoration:
- 15 fresh raspberries
- 0.5 oz. (15 g) pistachios, chopped
Instructions
- Preheat and Prepare Pistachios: Preheat your oven to 390°F (200°C). Finely grind the raw pistachios in a food processor and set aside for later use.
- Make Egg Yolk Mixture: In a bowl, beat the egg yolks and granulated sugar with an electric mixer for about 4 minutes until the mixture becomes pale and creamy. Gradually pour in the hot water around the bowl’s edges, add the ground pistachios, and gently fold together with a rubber spatula.
- Add Dry Ingredients: Sift the self-raising flour with a pinch of salt in a separate bowl. Incorporate this dry mix into the egg yolk mixture, folding carefully with a spatula to maintain airiness.
- Beat Egg Whites and Combine: In a clean bowl, beat the egg whites until soft peaks form. Gently fold the beaten egg whites into the pistachio batter in multiple additions, mixing carefully to keep a light texture. Add almond extract if using and fold again.
- Bake the Sponge: Pour the batter evenly onto a baking tray lined with parchment paper, shaping it into a 12 x 16 inches (30 x 40 cm) rectangle. Bake in the preheated oven for 15 to 18 minutes until cooked through. Remove and let it cool for 5 minutes.
- Roll the Cake While Warm: Sprinkle 2 teaspoons (10 g) of powdered sugar over the cake’s surface and cover with a kitchen towel. Flip the cake so the towel is on the bottom, peel off the parchment paper, then dust the exposed surface with the remaining powdered sugar. Roll the cake gently with the towel inside from the short end. Allow it to cool rolled up for 10 minutes. Then unroll the sponge and let it rest at room temperature. Some cracks or curls are natural.
- Melt White Chocolate: Melt the white chocolate in a bain-marie or double boiler. Set aside to cool slightly while preparing the cream.
- Prepare White Chocolate Cream: Beat the softened butter for 30 seconds until smooth. Add the cream cheese and whisk until combined and creamy. Gradually add the melted white chocolate and whisk to incorporate. Finally, add cold heavy cream and almond extract, whisking on medium-high speed until soft peaks form.
- Assemble the Roulade: Spread two-thirds of the white chocolate cream evenly over the unrolled sponge cake, leaving a 1-inch (2.5 cm) gap at one short end. Scatter fresh raspberries over the cream, reserving about 15 raspberries for decoration. Roll the cake from the cream-covered short end, sealing the exposed cake edge with cream.
- Decorate and Chill: Cover the rolled cake with the remaining white chocolate cream, smoothing the surface with the back of a spoon or spatula. Sprinkle chopped pistachios on top and arrange the reserved 15 fresh raspberries decoratively. Transfer to a serving platter and refrigerate until firm and chilled.
Notes
- Use store-bought self-raising flour or make your own by combining 2 teaspoons of baking powder and ½ teaspoon of salt per 1 cup (125 g) of plain/all-purpose flour. Sift the dry ingredients together before use.
- Make-ahead option: Prepare the white chocolate cream up to a day in advance, cover tightly with plastic wrap, and store in the refrigerator. Remove the cream 30 minutes before use to soften.
- Remove the roulade from the refrigerator 30 minutes prior to serving to allow the cream to soften for easier slicing and enhanced flavor.
Nutrition
- Serving Size: 1 slice (1/10 of roulade)
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 120 mg
- Fat: 24 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 125 mg
