Description
A festive Christmas Raspberry Pistachio Roulade featuring a delicate pistachio Swiss roll filled with luscious white chocolate cream and fresh raspberries. This elegant dessert combines the nutty flavor of pistachios with sweet white chocolate and tart raspberries, rolled into a beautiful cake perfect for holiday celebrations.
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 (see note #1)
- 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 batter: Preheat the oven to 390°F (200°C). Grind the raw pistachios finely using a food processor and set aside. In a bowl, beat the egg yolks and granulated sugar with an electric mixer for about 4 minutes until the mixture becomes pale and fluffy. Gradually pour in the hot water along the sides of the bowl, then fold in the ground pistachios gently with a rubber spatula.
- Mix dry ingredients: Sift the self-raising flour and salt into a separate bowl. Add this to the egg yolk and pistachio mixture, folding carefully to combine without deflating the batter.
- Whip egg whites: In a clean bowl, beat the egg whites until soft peaks form. Fold the whipped egg whites into the pistachio batter in small additions, mixing gently. Add almond extract if using and fold again to combine evenly.
- Bake the roulade: Pour the batter into a non-stick baking tray or a tray lined with parchment paper, shaping it into a rectangle approximately 12 x 16 inches (30 x 40 cm). Bake for 15 to 18 minutes until the surface is firm and a skewer inserted comes out clean. Remove from oven and allow to cool for 5 minutes.
- Roll the cake: Sprinkle 2 teaspoons (10 g) of powdered sugar over the top of the warm cake, then cover with a kitchen towel. Flip the cake onto the towel so the sugared side is down. Carefully peel off the parchment paper. Dust the exposed surface with the remaining powdered sugar. Starting from the short end, roll the cake up with the towel inside. Let it cool rolled for 10 minutes, then unroll and let it rest at room temperature. Some cracks are normal.
- Make the white chocolate cream: Melt the white chocolate pieces gently in a bain-marie or double boiler, then allow to cool slightly. Meanwhile, beat softened butter for 30 seconds until creamy. Add room temperature cream cheese and whisk until smooth. Gradually pour in the melted white chocolate, continuing to whisk until creamy. Finally, add cold heavy cream and almond extract (if using) 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 cake, leaving a 1-inch (2.5 cm) gap on one short edge to allow room for rolling. Evenly distribute 10.5 oz. (300 g) fresh raspberries over the cream. Carefully roll the cake back from the short end with cream and raspberries, forming a roulade.
- Decorate and chill: Spread the remaining white chocolate cream over the outside of the rolled cake using the back of a tablespoon or a spatula. Sprinkle chopped pistachios on top and arrange 15 fresh raspberries for decoration. Transfer the roulade to a serving platter and refrigerate until firm, ideally at least 1 hour before serving.
Notes
- Use store-bought self-raising flour or make your own by combining 2 teaspoons baking powder and ½ teaspoon salt per cup (125 g) of plain flour. Sift dry ingredients before adding.
- For convenience, prepare the white chocolate cream a day in advance and keep it covered in the refrigerator. Take it out 30 minutes before use to soften.
- Remove the roulade from the refrigerator 30 minutes before serving to allow the cream to soften for optimal texture.
Nutrition
- Serving Size: 1 slice (approx. 120 g)
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 120 mg
