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Raspberry Pistachio Roulade (Pistachio Swiss Roll) Recipe

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4.2 from 21 reviews

This Raspberry Pistachio Roulade is a delicate and elegant Swiss roll cake featuring a moist pistachio sponge filled with creamy white chocolate and cream cheese filling, studded with fresh raspberries. The roulade is beautifully decorated with chopped pistachios and vibrant raspberries, making it perfect for festive occasions or a refined dessert treat.

Ingredients

For the Pistachio Sponge Cake

  • 2.5 oz. (70 g) raw pistachios
  • 4 egg whites, room temperature
  • 4 egg yolks, room temperature
  • 1/2 cup (130 g) granulated sugar
  • 2 tablespoons hot water
  • 10 tablespoons (80 g) self-raising flour
  • 1 pinch of salt
  • 1/8 teaspoon almond extract (optional)
  • 2 1/2 tablespoons (20 g) powdered (icing) sugar

For the Filling and Decoration

  • 10.5 oz. (300 g) fresh raspberries (plus 15 raspberries for garnish)
  • 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
  • 1/8 teaspoon almond extract (optional)
  • 0.5 oz. (15 g) pistachios, chopped for garnish

Instructions

  1. Preheat and prepare pistachios: Preheat the oven to 390°F (200°C). Grind the raw pistachios finely using a food processor and set aside for the batter.
  2. Make the 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. Gradually pour in the hot water around the sides of the bowl, then gently fold in the ground pistachios using a rubber spatula.
  3. Add dry ingredients: Sift the self-raising flour and salt together, then carefully fold this into the egg yolk and pistachio mixture with the spatula to combine evenly.
  4. Whip egg whites and combine: In a separate clean bowl, beat the egg whites until soft peaks form. Fold the egg whites gently into the pistachio batter in several additions to keep the mixture light and airy. Mix in the almond extract if using.
  5. Bake the sponge: Pour the batter onto a non-stick baking sheet or parchment-lined tray shaped into a 12 x 16 inch (30 x 40 cm) rectangle. Bake for 15 to 18 minutes until lightly golden and springy to the touch. Remove from oven and cool for 5 minutes.
  6. Prepare the roulade for rolling: Sprinkle the top of the warm sponge cake with 2 teaspoons (10 g) powdered sugar and cover with a clean kitchen towel. Flip the cake so the towel is on the surface below, then carefully peel away the parchment or silicone baking sheet. Dust the exposed cake surface with the remaining powdered sugar.
  7. Roll the cake: Starting from the short end, roll the cake gently with the towel inside. Let it cool while rolled for 10 minutes. Then unroll carefully and let the sponge rest at room temperature; slight cracks or curly edges are acceptable.
  8. Melt white chocolate: In a bain-marie or double boiler, melt the white chocolate pieces until smooth. Remove from heat and allow to cool slightly.
  9. Make the chocolate cream filling: Beat the softened butter with an electric mixer for 30 seconds until creamy. Add the room temperature cream cheese and whisk until smooth. Gradually add the melted white chocolate and mix until creamy and well combined. Finally, add the cold heavy cream and almond extract, then whisk on medium-high speed until soft peaks form.
  10. Assemble the roulade: Spread about two-thirds of the white chocolate cream evenly over the unrolled sponge, leaving a 1-inch (2.5 cm) gap at one end without cream to allow for rolling. Scatter fresh raspberries evenly onto the cream, reserving 15 raspberries for decoration.
  11. Roll with filling: Starting from the short end covered with cream, roll the sponge cake back up firmly but gently to encase the filling, forming a roulade.
  12. Decorate: Spread the remaining white chocolate cream over the outside of the roulade using the back of a spoon or a bent spatula to smooth it out. Sprinkle the top with chopped pistachios and arrange the reserved fresh raspberries evenly on top.
  13. Chill and serve: Transfer the roulade to a serving platter and refrigerate until set and chilled before slicing and serving.

Notes

  • Use self-raising flour as specified; do not substitute with plain flour unless self-raising agents are added.
  • Ensure eggs are at room temperature for better volume and smooth batter.
  • When rolling the cake, do so gently to prevent cracking, but slight cracks on the surface are normal and acceptable.
  • Allow the white chocolate to cool slightly before mixing to prevent it from seizing or curdling the cream cheese mixture.
  • Store leftovers covered in the refrigerator and consume within 2-3 days for optimal freshness.

Find it online: https://justsosavory.com/raspberry-pistachio-roulade-pistachio-swiss-roll-recipe/