Raspberry Pistachio White Chocolate Roulade

Raspberry Pistachio White Chocolate Roulade

This Raspberry Pistachio White Chocolate Roulade is an elegant dessert that combines a light, cocoa-flavored sponge cake with a luscious white chocolate cream filling, tart raspberries, and crunchy pistachios. Perfect for special occasions or when you want to impress your guests, this roulade is as stunning as it is delicious!

Ingredients

For the Roulade:

• 4 large eggs
• ½ cup granulated sugar
• ½ cup all-purpose flour
• ¼ cup cocoa powder
• ½ teaspoon baking powder
• ¼ teaspoon salt

For the Filling:

• 1 cup heavy cream
• ¼ cup powdered sugar
• ½ cup white chocolate, melted and cooled
• ½ cup raspberries
• ¼ cup chopped pistachios

For Decoration:

• Additional raspberries
• Chopped pistachios
• White chocolate shavings

Directions

Step 1: Preheat and Prepare the Pan

1. Preheat your oven to 350°F (175°C).
2. Line a 15×10-inch jelly roll pan with parchment paper to prevent sticking.

Step 2: Make the Sponge Cake

1. In a large mixing bowl, beat eggs and granulated sugar with an electric mixer until thick, pale, and doubled in volume (about 5 minutes).
2. Sift together the flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture until just combined.
3. Spread the batter evenly into the prepared pan.

Step 3: Bake the Cake

1. Bake for 10-12 minutes, or until the cake is springy to the touch and a toothpick inserted in the center comes out clean.

Step 4: Roll the Cake

1. Dust a clean kitchen towel with powdered sugar.
2. Turn the warm cake onto the towel and carefully peel off the parchment paper.
3. Starting from the short end, roll the cake up with the towel inside to form a spiral. Let it cool completely.

Step 5: Prepare the Filling

1. Whip the heavy cream and powdered sugar to stiff peaks.
2. Gently fold in the melted and cooled white chocolate until smooth and creamy.

Step 6: Assemble the Roulade

1. Unroll the cooled cake and spread the white chocolate cream evenly over the surface.
2. Sprinkle with raspberries and chopped pistachios.
3. Re-roll the cake carefully (without the towel), ensuring it’s tight but gentle to avoid cracking.

Step 7: Decorate

1. Place the roulade on a serving platter.
2. Garnish with additional raspberries, chopped pistachios, and white chocolate shavings for an elegant finish.

Step 8: Serve

• Slice with a sharp knife and serve chilled for the best flavor and texture.

Frequently Asked Questions (FAQs)

1. Can I make this ahead of time?

• Yes! Prepare the roulade up to a day in advance. Store it in the fridge and add decorations just before serving.

2. What if my roulade cracks?

• Don’t worry! Use extra whipped cream or powdered sugar to hide cracks—it’ll still taste amazing!

3. Can I use dark or milk chocolate instead of white?

• Absolutely! Adjust the sweetness of the cream slightly if using darker chocolates.

4. How do I store leftovers?

• Cover and store in the refrigerator for up to 3 days. The flavors intensify as it rests!

Common Mistakes and How to Avoid Them

1. Overbaking the sponge:

• Keep an eye on the cake; overbaking will make it harder to roll.

2. Rolling the cake too tightly:

• Roll gently to avoid squeezing out the filling or cracking the cake.

3. Melted chocolate seizing:

• Let the melted white chocolate cool slightly before folding it into the whipped cream.

Pro Tips for the Perfect Roulade

• Use Fresh Ingredients: Fresh raspberries and pistachios elevate both flavor and texture.
• Chill Before Serving: Let the assembled roulade chill for at least 30 minutes for easier slicing and better presentation.
• Experiment with Flavors: Add a dash of raspberry liqueur or almond extract to the filling for an extra flavor boost.

Nutrition Information (Per Serving)

• Calories: 260 kcal
• Servings: 8

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