Raspberry Pistachio Roulade
A delightful Swiss roll dessert combining crunchy pistachios and tart raspberries, perfect for special occasions.
Ingredients
For the Cake
- 70 g Pistachios Finely ground for rich flavor.
- 4 pieces Egg Whites Room temperature for better volume.
- 4 pieces Egg Yolks Add moisture and richness.
- 130 g Granulated Sugar For balancing flavors.
- 2 tablespoons Hot Water Helps blend ingredients.
- 80 g Self-Raising Flour Sift to ensure delicacy.
- 1 pinch Salt Enhances overall taste.
For the Filling
- 200 g White Chocolate Melted for filling.
- 75 g Unsalted Butter Blends into the filling.
- 280 g Cream Cheese For a creamy texture.
- 270 ml Heavy Cream Whipped to a light texture.
- 15 pieces Fresh Raspberries for Decoration For visual presentation.
- 15 g Chopped Pistachios For topping.
For Flavor
- 1/8 teaspoon Almond Extract Optional, for flavor.
- 2.5 tablespoons Powdered Sugar For dusting.
For the Raspberries
- 300 g Fresh Raspberries For filling.
Instructions
Preparation
- Preheat the oven to 390°F (200°C).
- In a food processor, grind the pistachios until fine.
- Beat the egg yolks and granulated sugar together until pale and creamy.
- Add hot water and ground pistachios to the yolk mixture, stirring to combine.
- Sift self-raising flour and salt into the mixture, fold gently.
- In a separate bowl, whip egg whites until soft peaks form.
- Fold egg whites into the pistachio batter gently.
- Pour the batter into a lined baking sheet and spread evenly.
Baking
- Bake for 15-18 minutes or until lightly golden.
- Let it cool slightly, then dust with powdered sugar and roll it up with a towel.
Filling
- Melt the white chocolate, then mix with unsalted butter and cream cheese until smooth.
- Whip the heavy cream until soft peaks form and fold into the chocolate mixture.
- Spread the filling on the unrolled cake, add fresh raspberries, and roll tightly.
- Spread remaining cream on top, and decorate with raspberries and chopped pistachios.
Chill and Serve
- Refrigerate for at least 30 minutes before slicing.
Notes
Ensure egg whites are at room temperature for better volume. Allow the roulade to chill for clean cuts.