Description
This festive Christmas Raspberry Pistachio Roulade is a delightful Swiss roll featuring a moist pistachio sponge cake filled with luscious white chocolate cream and fresh raspberries. Perfect for holiday celebrations, it combines nutty flavors with creamy sweetness and a beautiful presentation topped with pistachios and berries.
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
- Preheat and prepare pistachios: Preheat the oven to 390°F (200°C). Grind the pistachios in a food processor until finely ground and set aside.
- Make egg yolk mixture: In a bowl, beat egg yolks and granulated sugar with an electric mixer for about 4 minutes until the mixture is pale and thick. Slowly pour in the hot water along the side of the bowl, add ground pistachios, and gently fold the mixture using a rubber spatula.
- Add dry ingredients: Sift the self-raising flour with salt into the egg yolk mixture. Gently fold the ingredients together with a spatula until combined.
- Beat egg whites: In a clean, dry bowl, beat the egg whites until soft peaks form. Carefully fold the beaten egg whites into the pistachio mixture in several additions, preserving as much air as possible. Add almond extract if using, and mix gently.
- Bake the roulade base: Pour the batter onto a lined baking tray or non-spill sheet, shaping it into a rectangle approximately 12 x 16 inches (30 x 40 cm). Bake for 15 to 18 minutes until the cake is lightly browned and springy to the touch. Remove and cool for 5 minutes.
- Roll the cake: Sprinkle 2 teaspoons (10 g) powdered sugar on top of the warm cake, then cover with a kitchen towel. Flip the cake onto the towel, remove the baking paper, and dust the exposed surface with the remaining powdered sugar. Starting at the short end, roll the cake up inside the towel to form a roulade. Let cool rolled for 10 minutes, then unroll and set aside at room temperature.
- Prepare white chocolate cream: Melt the white chocolate in a double boiler or bain-marie and allow to cool. Beat softened butter for 30 seconds until creamy, then add cream cheese and whisk until smooth. Gradually whisk in the melted white chocolate until fully incorporated. Finally, add heavy cream and almond extract, and whisk 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 gap at one short end. Arrange fresh raspberries on top of the cream, reserving 15 raspberries for decoration. Carefully roll the cake from the short end covered with cream upward, sealing the edge without cream.
- Decorate and chill: Spread the remaining white chocolate cream evenly over the top of the rolled cake. Sprinkle chopped pistachios on top and arrange the reserved fresh raspberries for decoration. Transfer the roulade to a serving platter and refrigerate until ready to serve.
Notes
- Use store-bought self-raising flour or make your own by combining 1 cup (125 g) plain flour with 2 teaspoons baking powder and ½ teaspoon salt. Sift dry ingredients together before use.
- Prepare white chocolate cream up to one day in advance, keeping it covered in the refrigerator. Bring to room temperature for 30 minutes before using to soften the cream.
- Remove the roulade from the refrigerator 30 minutes before serving to allow the cream to soften for optimal texture and flavor.
Nutrition
- Serving Size: 1 slice (approx. 100 g)
- Calories: 320
- Sugar: 25 g
- Sodium: 120 mg
- Fat: 21 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 110 mg
