Christmas Raspberry Pistachio Roulade Recipe

If you’re looking for a festive dessert that totally wows but isn’t complicated, you’ve got to try this Christmas Raspberry Pistachio Roulade Recipe. It’s bright, creamy, nutty, and just the right balance of sweet and tart to brighten any holiday table. I absolutely love how this roulade comes together with fresh raspberries and crunchy pistachios rolled in a delicate sponge, then smothered in luscious white chocolate cream. Trust me, once you try it, this will be your go-to for Christmas and beyond!

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Ingredients You’ll Need

The ingredients for this Christmas Raspberry Pistachio Roulade Recipe all add something special — fresh raspberries bring bright juiciness, pistachios add texture and depth, and white chocolate cream ties everything together with silken smoothness. Here’s what you’ll want to gather before you start.

• Raw pistachios: Use unsalted, raw pistachios for the best flavor and to get that lovely green color when ground.
• Egg whites and yolks: Room temperature eggs work best for volume and mixing.
• Granulated sugar: Sweetens the batter — don’t skip it!
• Hot water: This lightens the batter; pouring it slowly ensures the eggs don’t scramble.
• Self-raising flour: Essential for a tender sponge, or make your own by adding baking powder and salt to plain flour.
• Salt: Just a pinch enhances all the flavors.
• Almond extract (optional): Adds a subtle nutty aroma to both sponge and cream – I love this little touch during holidays.
• Powdered (icing) sugar: For dusting the cake and adding just the right sweetness.
• Fresh raspberries: Pick ripe, firm berries for the best burst of tartness.
• White chocolate: Use high quality for the cream — it needs to melt smoothly.
• Unsalted butter: Softened butter helps create that rich, silky cream.
• Cream cheese: Provides tanginess and creaminess that balance the sweetness.
• Heavy cream (30% fat): Whipped into soft peaks for lightness in your cream filling.
• Fresh raspberries and pistachios for decoration: Adds a stunning festive finish.

Variations

While I love the traditional raspberries and pistachios combo, this Christmas Raspberry Pistachio Roulade Recipe is perfect for getting creative. Don’t hesitate to tweak it to suit your taste or dietary needs — I often like to experiment!

• Berry swap: I’ve swapped raspberries for strawberries or mixed berries with great success, especially if you’re not a raspberry fan.
• Dairy-free twist: Use coconut cream and vegan cream cheese alternatives — it’s amazing how well this holds up!
• Chocolate variation: Try milk chocolate or even a combination of milk and white chocolate in the cream for a richer flavor.
• Nut substitution: If pistachios aren’t your favorite, lightly toasted almonds or hazelnuts work well too.

How to Make Christmas Raspberry Pistachio Roulade Recipe

Step 1: Prep Your Pistachios and Batter Bases

Start by preheating your oven to 390°F (200°C). While the oven warms up, grind your raw pistachios finely in a food processor – this gives such a lovely texture and flavor to the sponge. Then, separate your eggs and let the whites and yolks come to room temperature so they whip better.

Step 2: Whisk Egg Yolks with Sugar and Pistachios

Beat the egg yolks and granulated sugar with an electric mixer for about 4 minutes until the mixture looks pale and thick. Slowly pour in hot water along the bowl’s edges (this is my trick to keep the eggs from scrambling), then gently fold in the finely ground pistachios with a rubber spatula.

Step 3: Add Flour and Beat Your Egg Whites

Sift your self-raising flour and salt, then carefully fold them into your egg yolk mixture. In a clean bowl, beat the egg whites until you get soft peaks. You’ll want to gradually fold these into the pistachio batter, keeping as much air as possible so the sponge stays light and fluffy.

Step 4: Bake Your Roulade Sponge Right

Pour your batter into a baking sheet lined with parchment paper, shaping it into a neat rectangle around 12 x 16 inches (30 x 40 cm). Bake for 15 to 18 minutes until it’s springy to the touch and lightly golden. Once out, sprinkle powdered sugar on top and immediately cover with a clean kitchen towel to prepare for rolling — this step keeps the sponge soft and flexible.

Step 5: Roll Up and Let It Rest

Flip the cake onto the towel, carefully peel off the parchment, then dust with more powdered sugar. Roll the cake with the towel inside, starting from a short edge. Let it cool rolled up for about 10 minutes — this technique helps prevent cracking later when you fill it.

Step 6: Whip Up That Divine White Chocolate Cream

Melt the white chocolate in a double boiler and set it aside to cool a little. Beat the softened butter for 30 seconds until creamy, then add the cream cheese and whisk until smooth. Stir in your melted white chocolate, and finally, whip heavy cream and almond extract into the mix until soft peaks form. The texture should be luscious but spreadable.

Step 7: Assemble Your Christmas Raspberry Pistachio Roulade

Unroll the cooled sponge and spread about two-thirds of the white chocolate cream, leaving one short end blank for easier rolling. Next, scatter fresh raspberries evenly over the cream. Roll it back up from the cream-covered side, then cover the roulade with the remaining cream.

Step 8: Decorate and Chill

Sprinkle chopped pistachios over the cream, then arrange the reserved fresh raspberries on top for a festive touch. Transfer the roulade to a serving plate and refrigerate until set — this helps the flavors meld and the cream firm up beautifully.

How to Serve Christmas Raspberry Pistachio Roulade Recipe

Garnishes

I like to garnish this roulade with extra fresh raspberries and a sprinkle of finely chopped pistachios. The crunchy nuts and vibrant red berries make it look stunning, and guests love the little bursts of fresh texture.

Side Dishes

Serve slices of this roulade alongside spiced hot chocolate, a cup of mulled wine, or a simple espresso for a cozy holiday treat. Light vanilla ice cream is also a lovely complement if you want to get a little indulgent.

Creative Ways to Present

I sometimes place the roulade on a beautiful wooden board sprinkled with powdered sugar “snow” and scatter whole raspberries and pistachios around it. For Christmas, wrapping a big festive ribbon around the roulade makes it extra special and gift-worthy!

Make Ahead and Storage

Storing Leftovers

Keep your roulade wrapped tightly in plastic wrap and store it in the fridge. It stays fresh and moist for up to 3 days, though honestly, it rarely lasts that long in my house!

Freezing

I’ve frozen slices of this roulade successfully by wrapping them individually in cling film and placing them in an airtight container. When thawed overnight in the fridge, the texture remains mostly intact — just avoid freezing the whole roulade as the cream texture changes.

Reheating

This roulade is best enjoyed cold or at room temperature, so no reheating needed. If you want to soften the cream a bit, just take it out of the fridge 30 minutes before serving and watch how easily it cuts and melts on your tongue.

FAQs

Final Thoughts

This Christmas Raspberry Pistachio Roulade Recipe has quickly become a holiday favorite in my family. It feels fancy enough for special occasions but is really approachable once you get the hang of the folding and rolling. The fresh raspberries and crunchy pistachios add so much life and texture, while the dreamy white chocolate cream puts it over the top. I can’t wait for you to make this for your loved ones and hear about the joy it brings! If you follow these tips and take it step by step, you’ll be sharing a slice of pure holiday magic in no time.

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