Description
This Christmas Raspberry Pistachio Roulade is a festive pistachio Swiss roll filled with a luscious white chocolate cream and fresh raspberries. The light pistachio sponge is baked, rolled with a smooth white chocolate and cream cheese filling, and decorated with pistachios and raspberries for a perfect holiday dessert.
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
Instructions
- Prepare the pistachios: Preheat the oven to 390°F (200°C). Grind raw pistachios in a food processor until fine and set aside.
- Make the egg yolk mixture: In a bowl, beat egg yolks and granulated sugar with an electric mixer for about 4 minutes until the mixture becomes whitish. Pour hot water slowly along the sides of the bowl, add ground pistachios, and gently fold with a rubber spatula to combine.
- Add dry ingredients: Sift self-raising flour and salt into a separate bowl. Fold the sifted flour into the egg yolk and pistachio mixture carefully using the spatula.
- Beat egg whites: In a clean bowl, beat the egg whites with an electric mixer until soft peaks form. Gently add the beaten egg whites to the pistachio batter in batches and fold together carefully, maintaining the airiness. Add almond extract if using and mix cautiously.
- Bake the roulade sponge: Pour the batter evenly into a non-spill baking sheet or baking tray lined with parchment paper, shaping it into a rectangle approximately 12 x 16 inches (30 x 40 cm). Bake in the preheated oven for 15 to 18 minutes until cooked through. Remove and let cool for 5 minutes.
- Roll the cake: Sprinkle the baked cake with 2 teaspoons (10 g) of powdered icing sugar, then cover with a kitchen towel. Flip the cake over onto the towel so that the towel is now on the table. Peel off the parchment paper gently and dust the surface with the remaining powdered sugar. Starting from the short end, roll the cake up with the kitchen towel inside, and let it cool rolled for 10 minutes. Then unroll and let it rest at room temperature.
- Prepare the white chocolate cream: Melt the white chocolate pieces in a bain-marie or double boiler; let cool. Beat softened butter with an electric mixer for 30 seconds, then add cream cheese and whisk until smooth. Add the cooled white chocolate and continue whisking until creamy. 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, leaving a 1-inch (2.5 cm) gap at one end. Scatter fresh raspberries over the cream, reserving about 15 raspberries for decoration. Roll the cake tightly from bottom to top, starting from the cream-covered short end.
- Decorate the roulade: Frost the outside of the rolled cake with the remaining white chocolate cream, smoothing with a spatula. Sprinkle the top with chopped pistachios and arrange the reserved fresh raspberries decoratively on top.
- Chill and serve: Transfer the roulade to a serving platter and refrigerate until set. Before serving, take the cake out of the fridge 30 minutes earlier to allow the cream to soften for better texture and flavor.
Notes
- Use store-bought self-raising flour or make your own by adding 2 teaspoons baking powder and ½ teaspoon salt per 1 cup (125 g) of all-purpose flour. Sift dry ingredients together before use for best results.
- Make the white chocolate cream a day ahead and keep covered in the fridge. Bring to room temperature for 30 minutes before using to make spreading easier.
- Allow the roulade to rest at room temperature after unrolling to prevent cracking and ensure flexibility for rolling.
- Remove the roulade from the refrigerator 30 minutes prior to serving to soften the cream for optimal taste and texture.
Nutrition
- Serving Size: 1 slice (approx. 1/10 of roulade)
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 120mg
