Description

This festive Christmas Raspberry Pistachio Roulade is a light and elegant Swiss roll cake featuring a delicate pistachio-infused sponge, layered with a luscious white chocolate cream and fresh raspberries. The roulade is beautifully decorated with chopped pistachios and additional raspberries, making it a stunning and delicious treat 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
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

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Instructions

Prepare the Batter: Preheat the oven to 390°F (200°C). Grind the raw pistachios finely in 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 turns pale and thick. Slowly pour in the hot water along the sides of the bowl, add the ground pistachios, and fold gently with a rubber spatula.
Incorporate Dry Ingredients: In a separate bowl, sift the self-raising flour together with the salt, then gently fold into the egg yolk mixture using the spatula. In a clean bowl, beat the egg whites until soft peaks form. Fold the beaten egg whites gradually into the pistachio batter to retain the airiness. Add almond extract if using and mix lightly.
Bake the Sponge: Pour the batter evenly into a non-spill baking sheet or a baking 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 sponge is cooked through and slightly springy to the touch. 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 and cover with a clean kitchen towel. Flip the cake onto the towel so the sugared side is down. Carefully peel off the parchment paper. Dust the surface with the remaining powdered sugar. Starting from a short end, roll the cake gently with the towel inside to form a roulade and let it cool for 10 minutes rolled up. Unroll and let it rest at room temperature.
Make the White Chocolate Cream: Melt the white chocolate pieces over a bain-marie or double boiler and set aside to cool slightly. Beat the softened butter with an electric mixer for 30 seconds, then add the cream cheese and whisk until smooth. Gradually add the melted white chocolate and continue whisking until creamy. Finally, add the cold heavy cream and almond extract, whisking at medium-high speed until soft peaks form.
Assemble the Rouleade: Spread two-thirds of the white chocolate cream evenly over the surface of the unrolled sponge, leaving a 1-inch (2.5 cm) gap at one end. Arrange the fresh raspberries on top of the cream, reserving about 15 raspberries for decoration. Carefully roll the cake back up from the cream-covered end, sealing in the filling.
Decorate and Chill: Spread the remaining white chocolate cream over the top of the rolled cake using the back of a tablespoon or an offset spatula. Sprinkle with chopped pistachios and arrange the reserved fresh raspberries on top. Transfer the roulade to a serving platter and refrigerate until ready to serve.

Notes

Use store-bought self-raising flour or make your own by adding 2 teaspoons of baking powder and ½ teaspoon of salt per 1 cup (125 g) of plain or all-purpose flour. Be sure to sift dry ingredients together before use for best results.
For make-ahead convenience, prepare the white chocolate cream one day in advance, cover tightly with plastic wrap, and store in the fridge. Allow it to come to room temperature for about 30 minutes before use.
Remove the roulade from the refrigerator 30 minutes prior to serving to allow the cream to soften for easier slicing and enhanced flavor.

Nutrition

Serving Size: 1 slice (approx. 1/10 of roulade)
Calories: 320 kcal
Sugar: 22 g
Sodium: 110 mg
Fat: 22 g
Saturated Fat: 12 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 130 mg