counter create hit
Img 9059

Raspberry Pistachio White Chocolate Roulade

by
Pin
Share

Raspberry Pistachio White Chocolate Roulade

A show-stopping dessert with layers of rich cocoa sponge, creamy white chocolate filling, and bursts of fresh raspberries and pistachios. This roulade is as delicious as it is stunning, perfect for celebrations or indulgent treats.

Ingredients

For the Roulade:

  • 4 large eggs
  • 1/2 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1/4 cup cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

For the Filling:

  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1/2 cup white chocolate, melted and cooled
  • 1/2 cup fresh raspberries
  • 1/4 cup chopped pistachios

For Decoration:

  • Additional raspberries
  • Chopped pistachios
  • White chocolate shavings

Directions

1. Prepare the Roulade Base:

  • Preheat your oven to 350°F (175°C).
  • Line a 15×10-inch jelly roll pan with parchment paper, ensuring it fits snugly.
  • In a large bowl, beat eggs and granulated sugar together using an electric mixer on high speed until the mixture becomes thick, pale, and doubles in volume (about 5-7 minutes).

2. Combine Dry Ingredients:

  • Sift the flour, cocoa powder, baking powder, and salt into the egg mixture.
  • Gently fold the dry ingredients into the eggs using a spatula, being careful not to deflate the batter.

3. Bake the Sponge Cake:

  • Spread the batter evenly in the prepared pan.
  • Bake for 10-12 minutes, or until the cake is springy to the touch and pulls away slightly from the edges of the pan.

4. Roll the Cake:

  • Dust a clean kitchen towel generously with powdered sugar.
  • Turn the baked cake out onto the towel while it’s still warm.
  • Peel off the parchment paper, then carefully roll the cake up with the towel (starting from the short end).
  • Let the rolled cake cool completely on a wire rack.
See also  Mayo Parmesan Chicken

5. Prepare the Filling:

  • In a chilled bowl, whip the heavy cream and powdered sugar to stiff peaks.
  • Gently fold in the melted, cooled white chocolate until well combined.

6. Assemble the Roulade:

  • Carefully unroll the cooled cake.
  • Spread the white chocolate cream evenly over the surface.
  • Scatter raspberries and chopped pistachios over the cream.
  • Re-roll the cake tightly (without the towel), ensuring the filling stays intact.

7. Decorate the Roulade:

  • Transfer the roulade to a serving platter, seam side down.
  • Decorate with additional fresh raspberries, chopped pistachios, and white chocolate shavings.

Details

  • Prep Time: 25 minutes
  • Cooking Time: 12 minutes
  • Total Time: 37 minutes
  • Calories: 260 kcal per serving
  • Servings: 8

Tips:

  1. Rolling Technique: Roll the cake while warm to prevent cracking. If it cracks slightly, frosting and decorations will cover imperfections.
  2. Chilling: Refrigerate the roulade for at least 30 minutes before serving to allow the filling to set.
  3. Flavor Variations: Substitute raspberries with strawberries or blackberries for a twist.
  4. Make Ahead: Prepare the roulade a day in advance and store it in the refrigerator for a stress-free dessert option.

Serve slices of this elegant roulade at your next gathering and watch it disappear in no time!

Pin
Share