Pistachio Roulade with Raspberries and White Chocolate
A pistachio roulade filled with raspberries and white chocolate whipped cream.
Yield: 12 servings
  • ½ cup shelled pistachio kernels, plus 2 tbsp roughly chopped
  • 4 large eggs, whites and yolks separated
  • ⅔ cup sugar
  • 2 tbsp hot water
  • ⅔ cup self-rising flour
  • ⅛ tsp salt
  • ⅛ tsp almond extract
  • 3 tbsp powdered sugar
  • 2½ cups fresh raspberries
For the white chocolate cream
  • 7 oz white chocolate callets or feves
  • 5 tbsp unsalted butter, soft
  • 10 oz cream cheese, room temperature
  • 1 cup + 2 tbsp heavy cream
  • ⅛ tsp almond extract
  1. Heat oven to 400F. Grease a 10x15-inch jelly roll pan and line with parchment paper.
  2. Place ½ cup of the pistachios into a food processor and pulse until they are finely ground. Set aside.
  3. Combine the egg yolks and the sugar in the bowl of a stand mixer fitted with the whisk attachment. Beat for 4 minutes, or until thick and creamy. Transfer to a large bowl and then slowly dribble in the water. Sprinkle the ground pistachios over the top and fold gently to combine, though note that it doesn't have to be completely mixed at this point.
  4. Sift together the flour and salt and then sift again over the egg yolk mixture. Fold to combine.
  5. Clean out your stand mixer bowl and then use it to beat the egg whites to soft peaks. Fold into the pistachio mixture, a third at a time, adding in the almond extract with the last addition.
  6. Pour the batter into the prepared pan and spread it into an even layer. Place int he oven and bake for 15-18 minutes, or until the center springs back lightly when touched. Remove from the oven and let sit for 5 minutes.
  7. Sift half of the powdered sugar over the top of the cake. Cover the cake with a clean kitchen towel, then flip it over onto a wire rack or a second baking sheet. Carefully peel away the parchment paper and sift the remaining powdered sugar over the top.
  8. Roll the cake from one of the short ends so that the kitchen towel gets rolled inside of it. Allow to rest for 10 minutes still rolled - this will train the cake so that it won't be as likely to crack and break apart when rolling later. Unroll and allow to cool to room temperature.
  9. For the white chocolate cream, melt the white chocolate over a double boiler or in the microwave. If using the microwave, heat it in 30 second intervals and make sure to stir it well after each one to prevent burning. Once melted, set aside to cool slightly.
  10. Meanwhile, place the butter in the bowl of a stand mixer fitted with the paddle attachment. Beat for 30 seconds and then add in the cream cheese. Beat well to combine, then pour in the melted chocolate. Beat until smooth, then add in the heavy cream and almond extract. Beat on medium-high speed until the mixture is soft and fluffy but will hold a soft peak.
  11. Spread two thirds of the white chocolate cream over the surface of the cake in an even layer, making sure to leave a ¾-inch border at the short end of the cake farthest from you. Place the cranberries on top, reserving 12 for the top of the cake. Roll up the cake as you did before, starting with the short end closest to you. Transfer to a serving platter and then frost with the remaining cream. Top with the reserved raspberries and the remaining chopped pistachios.
Recipe from Sweet
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2019/01/pistachio-roulade-raspberries-white-chocolate.html