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Raspberry Pistachio Swiss Roll dessert garnished with fresh raspberries and pistachios.

Raspberry Pistachio Roulade

A delightful dessert with airy sponge, creamy filling, and vibrant raspberries, perfect for gatherings and celebrations.
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Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Course Dessert
Cuisine American, Fusion
Servings 8 servings
Calories 320 kcal

Ingredients
  

For the sponge

  • 2.5 oz Pistachios These nuts provide a crunchy texture.
  • 4 pieces Egg Whites Essential for the airy sponge.
  • 4 pieces Egg Yolks Rich in flavor for moistness.
  • 0.5 cup Granulated Sugar Sweetens the base.
  • 2 tablespoons Hot Water Helps to dissolve sugar.
  • 10 tablespoons Self-Raising Flour Provides structure to the sponge.
  • a pinch Salt Enhances overall flavors.
  • 1/8 teaspoon Almond Extract (optional) Adds nutty aroma.

For the filling

  • 10.5 oz Fresh Raspberries Adds tartness and color.
  • 7 oz White Chocolate Forms the luscious filling.
  • 2.6 oz Unsalted Butter Adds richness.
  • 9.8 oz Cream Cheese Provides tangy creaminess.
  • 9.1 fl. oz. Heavy Cream For a smooth whipped layer.
  • 1/8 teaspoon Almond Extract (optional) Additional almond flavor.
  • 15 pieces Fresh Raspberries (for decoration) Visually stunning garnish.
  • 0.5 oz Chopped Pistachios (for topping) Final crunchy touch.

For dusting

  • 2.5 tablespoons Powdered Sugar For dusting the roulade.

Instructions
 

Preparation

  • Preheat your oven to 390°F (200°C).
  • Grind the pistachios in a food processor until finely ground and set aside.
  • In a large mixing bowl, beat the egg yolks and granulated sugar together until pale and thick.
  • Add hot water and ground pistachios to the egg yolk mixture; mix gently.
  • Sift the self-raising flour with salt and fold into the egg mixture.
  • In another bowl, beat the egg whites until soft peaks form and fold them into the pistachio mixture.
  • Pour the mixture into a lined baking sheet and bake for 15-18 minutes.
  • Allow the sponge to cool slightly, then roll it in a clean towel dusted with powdered sugar.

Filling

  • Melt the white chocolate and mix with butter, cream cheese, and whipped heavy cream until smooth.
  • Unroll the cooled sponge and spread the filling over it, then scatter fresh raspberries.
  • Roll the sponge back up without the towel and top with remaining cream filling.
  • Decorate with fresh raspberries and chopped pistachios.

Chilling & Serving

  • Chill the roulade in the refrigerator for at least an hour before slicing.

Notes

For a more intense flavor, consider toasting the pistachios before grinding. Leftovers can be mixed with yogurt for a parfait.
Keyword Creamy Cake, Easy Dessert, Indulgent Treat, Pistachio Dessert, Raspberry Roulade