Christmas Raspberry Pistachio Swiss Roll Recipe

If you’re on the hunt for a festive dessert that’s as stunning as it is delicious, you’ve got to try this Christmas Raspberry Pistachio Swiss Roll Recipe. I absolutely love how this roulade combines the nutty crunch of pistachios with juicy raspberries and a dreamy white chocolate cream—it’s the kind of dessert that’ll make your holiday table feel extra special. Stick with me here, and I’ll walk you through every step so it turns out perfect, even if you’ve never made a Swiss roll before!

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Ingredients You’ll Need

The ingredients in this Christmas Raspberry Pistachio Swiss Roll Recipe bring together complementary textures and flavors—fresh raspberries give a tart pop, pistachios add subtle nuttiness, and the white chocolate cream ties it all into a velvety, festive treat. When shopping, I always recommend using fresh, high-quality raspberries and good white chocolate—it really makes a difference.

• Raw pistachios: Grinding your own fresh pistachios releases their natural oils and aroma.
• Eggs (separated): Make sure they’re at room temperature for easier beating and better volume.
• Granulated sugar: Sweetens and helps with the structure of the roulade.
• Hot water: Helps dissolve the sugar and adds silkiness to the batter.
• Self-raising flour: Provides lift; if you don’t have it, you can make your own—see notes below.
• Salt: Enhances and balances the sweetness.
• Almond extract (optional): Adds a subtle, festive note; use sparingly.
• Powdered (icing) sugar: Twofold purpose—for rolling up the cake without cracking and for dusting.
• Fresh raspberries: Choose ripe but firm berries so they don’t get mushy inside.
• White chocolate: Choose good-quality bar chocolate for melting, not chips.
• Unsalted butter: Softened to room temperature for smooth cream texture.
• Cream cheese: Adds tang and richness to the filling; bring to room temperature before mixing.
• Heavy cream (30% fat): Whipped to give lightness and softness to the cream.
• For decoration – extra raspberries and pistachios: Adds color and crunch on top.

Variations

I love making this Christmas Raspberry Pistachio Swiss Roll Recipe my own by tweaking it here and there—it’s super forgiving and adapts well to different tastes or dietary needs. Feel free to experiment and add your personal touch!

• Nut-Free Version: Swap pistachios for toasted sunflower seeds or leave them out entirely—and add a bit of toasted coconut for texture.
• Fruit Swap: I’ve tried using fresh strawberries or even a mix of berries instead of raspberries, and it worked beautifully.
• Chocolate Twists: For a cocoa spin, fold a tablespoon of cocoa powder into the batter for a chocolatey base that pairs amazingly with raspberries.
• Vegan Adaptation: Use aquafaba (chickpea brine) instead of egg whites and a dairy-free cream cheese and butter substitute to recreate the cream filling.

How to Make Christmas Raspberry Pistachio Swiss Roll Recipe

Step 1: Prepare the Pistachio Cake Batter

Start by preheating your oven to 390°F (200°C). While it heats, blitz your raw pistachios in a food processor until finely ground—you want a powdery texture but not oily paste. In a bowl, beat the egg yolks and sugar with an electric mixer for about 4 minutes until the mixture turns pale and fluffy—that’s an essential step for a light sponge. Slowly pour in the hot water along the bowl edges to avoid cooking the eggs, then fold in the ground pistachios with a gentle rubber spatula.

Step 2: Combine Flour and Egg Whites

Sift the self-raising flour and salt together to keep the batter lump-free, then fold this into your pistachio-egg yolk blend carefully—try not to deflate the batter. In a separate clean bowl, whisk your egg whites until they form soft peaks—this aerates the cake for that perfect spongy texture. Fold the egg whites gently in batches into the batter, then add almond extract if you’re using it. Mixing gently here keeps the batter airy, which is key for that perfect roll.

Step 3: Bake and Roll the Cake

Pour your batter into a lined baking sheet, shaping it into a roughly 12 x 16-inch rectangle. Bake for 15 to 18 minutes—the cake should spring back slightly when touched. Once out of the oven, sprinkle powdered sugar over the surface and immediately cover with a kitchen towel. Then flip the whole thing over so the towel rests on the table and peel off the parchment or silicone sheet. Dust the cake with powdered sugar again to keep it from sticking when rolling. Roll the cake lengthwise, keeping the kitchen towel inside, and let it cool rolled for about 10 minutes—this helps prevent cracks when it’s filled later.

Step 4: Make the White Chocolate Cream Filling

Melt your white chocolate gently over a bain-marie or double boiler, then let it cool to room temperature (but not hardening). Meanwhile, beat the softened butter for 30 seconds, then add cream cheese and mix until smooth and creamy. Pour in the cooled white chocolate and blend again until silky. Finally, whip cold heavy cream with a pinch of almond extract until soft peaks form, then fold this into the mixture for a light, luscious cream that’s perfect for rolling.

Step 5: Assemble and Decorate Your Swiss Roll

Unroll your cooled cake carefully. Spread two-thirds of the white chocolate cream evenly over the surface, leaving about a 1-inch gap at one end—this space will help when rolling. Scatter fresh raspberries across the cream, then gently roll the cake back up from the short end with the cream and berries inside. Spread the remaining cream on top, smooth it out with the back of a spoon or spatula, then sprinkle chopped pistachios and arrange fresh raspberries over the top for that classic Christmas look. Pop it in the fridge to set and chill before serving.

How to Serve Christmas Raspberry Pistachio Swiss Roll Recipe

Garnishes

I always finish my Christmas Raspberry Pistachio Swiss Roll Recipe with a scatter of fresh raspberries and chopped pistachios on top—not only does it look festive and inviting, but it also adds a lovely texture contrast. For an extra touch, dust the top lightly with powdered sugar just before serving for that snowy holiday effect.

Side Dishes

This Swiss roll pairs wonderfully with a simple cup of spiced mulled wine, hot chocolate, or even a light citrusy tea. If you want to serve it alongside other desserts, think about balancing it with something a bit crisp and refreshing like a citrus sorbet or fresh fruit salad to cut through the richness.

Creative Ways to Present

For holiday parties, I like slicing the Swiss roll into thick medallions and standing them upright on a platter for an elegant display. You could even dust each slice with edible gold glitter or drizzle extra melted white chocolate on top for that extra wow factor. Wrapping each slice loosely in parchment and tying with festive twine makes for adorable party favors, too!

Make Ahead and Storage

Storing Leftovers

After enjoying your Swiss roll, wrap any leftovers tightly in plastic wrap or store in an airtight container in the fridge. I’ve found it keeps well for up to 3 days without losing moisture or flavor. Just be sure to keep it chilled so the cream stays fresh and the cake holds its shape.

Freezing

If you want to make this ahead for the holidays, the roulade freezes nicely. I recommend wrapping it securely in plastic wrap and then aluminum foil to avoid freezer burn. When ready, thaw overnight in the refrigerator. The texture remains surprisingly good, especially if you don’t freeze it for longer than a month.

Reheating

You don’t really need to reheat this dessert—the cold cream and berries taste best straight from the fridge. However, if you prefer it slightly warmer, let the slices sit at room temperature for 15-20 minutes before serving; this softens the cream without melting it.

FAQs

Final Thoughts

This Christmas Raspberry Pistachio Swiss Roll Recipe is more than just another holiday dessert—it’s a tradition in my kitchen now. When I first made it, I was amazed at how something so elegant could be so approachable. I know you’ll enjoy the process and the joyful reactions it brings at your holiday celebrations. So go ahead, grab those pistachios and raspberries, and give it a try—you won’t regret it!

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