Christmas Raspberry Pistachio Roulade Recipe

Hey there! If you’re searching for that stunning, show-stopping holiday dessert, you’ve landed in the right spot. I’m about to share my absolute favorite, fan-freaking-tastic Christmas Raspberry Pistachio Roulade Recipe that’s not just gorgeous but packed with flavor, texture, and a bit of festive magic. Trust me, once you try this, it’ll be a centerpiece at your Christmas table for years to come, and I can’t wait to walk you through making it!

this …

Ingredients You’ll Need

Let me walk you through the ingredients — they’re simple but thoughtfully paired. The pistachios add a subtle crunch and earthy nuttiness, while fresh raspberries bring a burst of bright, tart contrast. Don’t worry about the white chocolate cream; it’s silky and just the right sweetness.

• Raw pistachios: Using raw pistachios ensures a fresher taste and better texture when ground finely.
• Egg whites and yolks: Room temperature eggs whip better, helping to create that light, airy roulade sponge.
• Granulated sugar: Balances the tartness and helps with aeration in the batter.
• Hot water: A small splash helps dissolve sugar and improve batter texture.
• Self-raising flour: Provides just enough lift; I recommend sifting it well for a lighter sponge.
• Salt: Enhances all the sweet flavors beautifully.
• Almond extract (optional): Adds a subtle nutty aroma that pairs wonderfully with pistachios.
• Powdered (icing) sugar: For dusting and sweetening, essential for rolling up without sticking.
• Fresh raspberries: Use ripe and firm berries for the best texture and flavor.
• White chocolate: Choose a good quality for melting smoothly and adding richness.
• Unsalted butter: Softened for that creamy texture in the filling.
• Cream cheese: Brings tang and creaminess to balance the white chocolate’s sweetness.
• Heavy cream (30% fat): Whipped for lightness and body in the frosting.

Variations

I love making this Christmas Raspberry Pistachio Roulade Recipe just as is, but sometimes I like to switch things up to cater to what’s in season or to fit a dietary need. Feel free to make it your own!

• Chocolate twist: I once swapped white chocolate for dark chocolate in the cream – it gave a richer, slightly less sweet balance that my husband adored.
• Nut-free version: If pistachios aren’t your thing or you need nut-free, try sunflower seeds ground finely for a different texture and flavor.
• Berry swap: Fresh strawberries instead of raspberries works beautifully; just be sure to slice them thin for easier rolling.
• Vegan option: Replace eggs with aquafaba, dairy cream with coconut cream, and use vegan cream cheese – I haven’t tried this yet, but friends who veganized it said it turned out fantastic!

How to Make Christmas Raspberry Pistachio Roulade Recipe

Step 1: Preparing the batter and baking the sponge

First up: preheat your oven to a toasty 390°F (200°C). While it warms up, blitz the raw pistachios in a food processor until they’re finely ground — this depth of pistachio flavor truly shines in the roulade. Next, in a mixing bowl, whisk egg yolks with sugar until the mixture lightens to a pale, creamy yellow (about 4 minutes). Adding hot water here helps sugar dissolve and makes the batter smoother. Gently fold in the ground pistachios, then sift in self-raising flour with salt, folding carefully so you don’t deflate the airiness essential for a bouncy sponge.

Meanwhile, in a spotless bowl, beat your egg whites until they form soft peaks — I use a stand mixer with a clean whisk attachment, and always make sure no yolk contaminates the whites. Then, fold the whites into the pistachio mixture gradually, keeping as much volume as possible, and add almond extract if you’re using it. Pour the batter into a lined baking sheet, aiming for a roughly 12 x 16-inch rectangle. Bake 15-18 minutes; the cake should spring back gently and have lightly browned edges.

Step 2: Rolling the sponge

A critical part! Right when you pull the sponge out of the oven, sprinkle 2 teaspoons of powdered sugar on top and cover with a clean kitchen towel. Carefully flip the sheet over so the towel is now in contact with the cake on your work surface, peel off the parchment or silicone, and dust the bare surface with the remaining powdered sugar. Start rolling the cake up from the short end, using the towel to keep it snug. This “memory” rolling helps prevent cracks later when you add the filling. Leave it rolled for 10 minutes to cool, then gently unroll and let it rest at room temp.

Step 3: Making the white chocolate cream

Time to create that luxuriously creamy filling. Melt the white chocolate gently over a double boiler and set it aside to cool a bit. In a mixing bowl, whip softened butter for 30 seconds before adding cream cheese until silky smooth. Then incorporate the melted chocolate, mixing until perfectly creamy. Finally, whip in cold heavy cream and almond extract until you get soft peaks that’ll hold but stay fluffy. This cream is key — rich without being heavy, plus it holds the fresh raspberries in place.

Step 4: Assembling the roulade

Now, spread about two-thirds of that white chocolate cream evenly over the unrolled sponge, leaving about an inch at the edge free of cream — this keeps the roll neat without the filling oozing out. Arrange fresh raspberries over the cream – this adds color, a bit of tartness, and that gorgeous holiday look. Carefully roll the cake back up from the same end, tucking the basked side with no filling to seal it in. Spread the remaining cream on the outside of the roulade, then sprinkle chopped pistachios and place the remaining 15 fresh raspberries on top for a stunning finish.

Pop it in the fridge to chill and set for a couple of hours or overnight if you can wait — the flavors marry beautifully. And just so you know, the little imperfections like minor cracks or curly edges? Totally normal and just add to the charm.

How to Serve Christmas Raspberry Pistachio Roulade Recipe

Garnishes

I always keep it pretty simple when garnishing: a sprinkle of chopped pistachios and fresh raspberries arranged on top give that perfect hint of elegance and a pop of festive color. Sometimes I add a light dusting of powdered sugar for a snow-kissed effect that’s just so pretty for holiday photos.

Side Dishes

Since this roulade is quite rich, I like serving it alongside lighter, refreshing accompaniments. A crisp green salad with citrus vinaigrette works surprisingly well, or you can keep it sweet with a zesty cranberry sauce or a scoop of tangy sorbet to balance the creaminess.

Creative Ways to Present

For extra festive flair, I once placed the roulade on a wooden board surrounded by sprigs of rosemary and holly berries — it instantly made it feel like Christmas in a bite. You could also wrap the cake loosely in parchment and tie with red ribbon if gifting, or slice into individual rounds and serve on pretty dessert plates with a drizzle of raspberry coulis.

Make Ahead and Storage

Storing Leftovers

After a Christmas feast, I always wrap leftovers tightly in plastic wrap or place in an airtight container and store them in the fridge. The roulade keeps beautifully for up to 3 days and slices just as neatly the next day.

Freezing

I’ve frozen this roulade a couple of times with good results. Wrap tightly in plastic wrap and then foil before freezing. When ready, thaw overnight in the fridge. The texture of the cream changes a bit, but it still tastes delicious—perfect if you want to prep early for the holidays.

Reheating

This roulade is best served cold or room temperature; reheating isn’t recommended as it can melt the cream. If you find it too chilled, just let it rest at room temp for 30 minutes before slicing to soften the cream for the perfect bite.

FAQs

Final Thoughts

This Christmas Raspberry Pistachio Roulade Recipe is one of those leftovers-you-wish-you-had moments. I absolutely love how it delivers layers of flavor and texture in every bite, with that beautiful green and red combo perfect for the holidays. Whether you’re making it for a family gathering or gifting to a friend, it’s guaranteed to impress and become a treasured tradition. So roll up your sleeves and dive in—you’ll enjoy every festive second of making and eating this delightful roulade!

Print