Raspberry Pistachio Roulade (Pistachio Swiss Roll) Recipe

There’s something truly magical about the blend of nutty pistachios and bright, juicy raspberries in a delicate sponge — that’s exactly what you get with this Raspberry Pistachio Roulade (Pistachio Swiss Roll) Recipe. It’s a showstopper dessert that feels fancy but is surprisingly straightforward to make. The soft pistachio sponge wraps sweet white chocolate cream and fresh raspberries in one elegant roll, making every bite a perfect balance of flavor and texture. If you’re searching for a dessert that will wow your friends and family, you’re going to fall head over heels for this one.

Ingredients You’ll Need

The charm of this Raspberry Pistachio Roulade (Pistachio Swiss Roll) Recipe lies in its simplicity and the harmony of its ingredients. Each one plays a crucial role — from the ground pistachios adding a lovely green nutty flavor and texture, to the fresh raspberries providing a bright burst of tartness. Let’s dive into these essentials that work beautifully together.

• Raw pistachios (2.5 oz./70 g): Ground finely, they create the rich, nutty base of the sponge.
• Egg whites (4, room temperature): Whipped to soft peaks, they give the roulade its light and airy texture.
• Egg yolks (4, room temperature): Beat with sugar to add richness and body to the cake batter.
• Granulated sugar (1/2 cup/130 g): Sweetens the sponge while helping to stabilize the egg yolks.
• Hot water (2 tablespoons): Adds moisture and aids in dissolving sugar, resulting in a smooth batter.
• Self-raising flour (10 tbsp/80 g): Provides structure and lightness to the sponge; sifted for best results.
• Salt (1 pinch): Enhances all the flavors without overpowering them.
• Almond extract (1/8 tsp, optional): Adds a subtle, fragrant note that complements pistachios wonderfully.
• Powdered (icing) sugar (2 1/2 tbsp/20 g): For dusting the roulade and adding a touch of sweetness on the surface.
• Fresh raspberries (10.5 oz./300 g): The star fruit inside — tart, juicy, and vibrant red for a pop of color.
• White chocolate (7 oz./200 g): Melts into the cream filling, lending a sweet, creamy touch.
• Unsalted butter (2.6 oz./75 g, softened): Gives richness and smoothness to the white chocolate cream.
• Cream cheese (9.8 oz./280 g, room temperature): Balances sweetness with a tangy depth in the filling.
• Heavy cream (9.1 fl. oz./270 ml, 30% fat): Whipped into the filling for a luscious, airy texture.
• Additional almond extract (1/8 tsp, optional): For the cream, to echo that nutty essence through the dessert.
• Fresh raspberries and chopped pistachios (for decoration): Adds a beautiful, fresh finish that makes this roulade irresistible.

How to Make Raspberry Pistachio Roulade (Pistachio Swiss Roll) Recipe

Step 1: Prepare Your Oven and Pistachios

Start by heating your oven to 390°F (200°C), exactly where it needs to be for the perfect bake. Meanwhile, grind your raw pistachios finely in a food processor. This step is key because the texture and flavor of the pistachios in the sponge will define the roulade’s distinctive character.

Step 2: Whisk Egg Yolks and Sugar

In a bowl, beat the egg yolks with granulated sugar for about 4 minutes until the mixture turns pale and fluffy. This whitening process aerates the batter and guarantees a lighter sponge. Pour in the hot water around the edges to gently warm and loosen the mixture, then fold in your ground pistachios carefully so you preserve every bit of lightness.

Step 3: Combine Flour and Egg Whites

Sift your self-raising flour with a pinch of salt and add it into the egg yolk-pistachio mix by folding gently. In a separate bowl, whisk the egg whites until soft peaks form, then blend them into your batter in batches. Finally, incorporate the almond extract for an optional but delightful flavor boost.

Step 4: Bake the Pistachio Sponge

Transfer your delicate batter into a parchment-lined baking tray shaped into a 12 x 16 inch rectangle. Bake for 15 to 18 minutes until the cake springs back lightly when touched. This short baking time means the sponge keeps its softness and spike-free lift. Let the cake cool for about 5 minutes before the next exciting step.

Step 5: Roll the Cake

Sprinkle powdered sugar on the sponge’s surface and cover with a clean kitchen towel. Flip the cake carefully onto the towel, peel away the parchment paper, and dust again with powdered sugar. Then roll the cake up gently, towel inside, from the short edge. Let it cool rolled for 10 minutes — this makes it pliable and less likely to crack when unrolled.

Step 6: Prepare the White Chocolate Cream

Melt your white chocolate in a bain-marie and allow it to cool. Meanwhile, beat softened butter and cream cheese until creamy, then gradually add the melted chocolate. Finally, whip the cold heavy cream with almond extract until soft peaks form, and fold this into your cheese mixture for a fluffy, luxurious filling.

Step 7: Assemble the Roulade

Unroll the cooled sponge and spread two-thirds of the white chocolate cream evenly, leaving a 1-inch gap at one end to prevent squeezing out during the roll-up. Place fresh raspberries over the cream for a sensational burst of tartness. Roll the cake back up tightly, starting from the cream-covered short edge.

Step 8: Decorate and Chill

Coat the roulade with the remaining cream, smoothing the surface beautifully with a spatula. Sprinkle chopped pistachios and arrange the reserved fresh raspberries on top for a festive and inviting look. Chill the roulade in the refrigerator to set and allow flavors to meld before serving.

How to Serve Raspberry Pistachio Roulade (Pistachio Swiss Roll) Recipe

Garnishes

Fresh raspberries and chopped pistachios are the perfect finishing touches. They add vibrant color and crunch, enhancing the roulade’s festive appeal and reminding everyone of that nutty, fruity filling hiding inside.

Side Dishes

This roulade shines on its own, but pairing it with a lightly brewed green tea or a berry-infused sparkling water can heighten the experience. If you want a little extra, a simple vanilla bean ice cream or a dollop of whipped cream complements it beautifully without overshadowing the pistachio-raspberry magic.

Creative Ways to Present

For special occasions, slice the roulade and serve on pretty dessert plates with a drizzle of raspberry coulis or a sprinkle of edible rose petals. You can also layer it sliced in a clear glass trifle bowl with extra cream and berries for a stunning visual and taste experience that’s sure to impress your guests.

Make Ahead and Storage

Storing Leftovers

Wrap your roulade tightly with plastic wrap and keep it refrigerated for up to 3 days. This helps the flavors mature while maintaining the soft texture of the sponge and creamy filling.

Freezing

Though best enjoyed fresh, you can freeze the roulade for up to 1 month. Wrap it securely in plastic wrap and foil to protect from freezer burn. Thaw in the fridge overnight before serving to maintain its delicate structure.

Reheating

This roulade is best served chilled and doesn’t require reheating. Bringing it to room temperature after refrigeration for 20 minutes will help the flavors open up and make slicing easier.

FAQs

Can I use roasted pistachios instead of raw?

While raw pistachios are recommended for a clean nutty flavor, lightly roasted pistachios can be used if you prefer a stronger, toasted note. Just be careful not to over-roast them before grinding.

What if I don’t have almond extract?

Almond extract adds a lovely aromatic touch, but it’s optional! If you don’t have it, the roulade will still taste amazing. You could even substitute with a hint of vanilla extract if desired.

How do I prevent the roulade from cracking when rolling?

The key is to roll the cake while it’s still warm with a kitchen towel to help it hold its shape. Cooling it rolled up allows the sponge to relax, reducing cracks when unrolled and filled.

Can I use frozen raspberries?

Fresh raspberries are ideal for their texture and sweetness, but if using frozen, make sure to thaw and drain them well to avoid extra moisture which might make the roulade soggy.

Is there a gluten-free alternative for the flour?

Absolutely! You can substitute self-raising flour with a gluten-free blend that includes baking powder. Just make sure it has a similar protein content for the best sponge texture.

Final Thoughts

This Raspberry Pistachio Roulade (Pistachio Swiss Roll) Recipe is truly a treasure to have in your dessert repertoire. It feels elegant without any fuss and offers a refreshingly vibrant combination of flavors that everyone will adore. Whether you’re celebrating a special moment or simply want to indulge in something beautiful and delicious, this roulade is sure to bring smiles and satisfy sweet cravings. Give it a try — I promise it will become a beloved favorite.

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