Delicious Christmas Raspberry Pistachio Roulade Recipe to Indulge
Making desserts should feel as joyful as the moments we celebrate. That is exactly what the Christmas Raspberry Pistachio Roulade brings to your holiday table. Imagine a rolled sponge cake that whispers festive flavors with its vibrant raspberries and crunchy pistachios, tantalizing your taste buds while captivating your senses. This roulade is not just a feast for the eyes, it delivers a whimsical bite, perfectly marrying the creaminess of white chocolate with the zest of fresh berries, making it an unforgettable treat for family gatherings or intimate celebrations.
If you’re looking to add a sprinkle of holiday magic to your baking repertoire, you’ll want to save room for this dazzling dessert. The Christmas Raspberry Pistachio Roulade doesn’t just taste glorious; it looks like a masterpiece straight out of a pastry shop. Each slice reveals a swirled paradise that bursts with flavor and will have your loved ones clamoring for seconds—so be prepared to share!
Why You'll Love This Christmas Raspberry Pistachio Roulade Recipe
- This incredible Christmas Raspberry Pistachio Roulade Recipe transforms simple everyday ingredients into restaurant-quality flavors that will blow your mind completely.
- Foolproof recipe techniques guarantee perfect results every single time, making even novice cooks feel like professional chefs instantly.
- Stunning visual appeal with gorgeous colors and mouthwatering aromas creates the ultimate Instagram-worthy dish for any special occasion.
- Endlessly adaptable for different dietary needs while working beautifully for meal prep, date nights, or entertaining large groups effortlessly.
Ingredients for Christmas Raspberry Pistachio Roulade Recipe
Here’s what you’ll need to make this delicious Christmas Raspberry Pistachio Roulade Recipe:
2.5 oz. raw pistachios – These provide a delightful crunch and earthy notes to balance the sweetness of the dessert.
4 egg whites – Fresh egg whites help create a fluffy texture that is the hallmark of a great roulade.
4 egg yolks – The yolks add richness and a lovely gold hue to the cake batter.
½ cup granulated sugar – Sweetens the cake while contributing to its structure.
2 tablespoons hot water – Helps in melting the sugar quickly to enhance the batter’s smoothness.
10 tablespoons self-raising flour – This adds volume and lightness to the cake, ensuring the roulade rolls perfectly.
1 pinch of salt – A tiny amount brings balance to the sweetness.
⅛ teaspoon almond extract (optional) – Adds a subtle hint of almond for added depth of flavor.
2 ½ tablespoons powdered (icing) sugar – This is for dusting, adding a fairytale-like finish to the dessert.
10.5 oz. fresh raspberries – Make sure they’re ripe for sweetness and tartness, enhancing the overall flavor.
7 oz. white chocolate – This will form the luscious filling that elevates your roulade to new heights.
2.6 oz. unsalted butter, softened – Creamy butter adds richness to your frosting for a smooth texture.
9.8 oz. cream cheese – Use at room temperature for a creamy, luscious filling that pairs perfectly with the white chocolate.
9.1 fl. oz. heavy cream – Whipped to soft peaks, this cream brings lightness to your filling.
⅛ teaspoon almond extract (optional) – Can be added to the filling for that nice almond touch, harmonizing with the raspberries.
15 fresh raspberries – For a decorative touch, these berries will bring some festive color and vibrancy.
0.5 oz. chopped pistachios – A sprinkle on top adds a crunchy contrast that’s simply unbeatable.
How to Make Christmas Raspberry Pistachio Roulade Recipe
Follow these simple steps to prepare this delicious Christmas Raspberry Pistachio Roulade Recipe:
Step 1: Prepare the pistachios and batter
Preheat the oven to 390°F (200°C). Grind the raw pistachios finely using a food processor and set them aside. In a bowl, beat the egg yolks and granulated sugar with an electric mixer until the mixture becomes pale and fluffy—about 4 minutes. Gradually pour in the hot water along the sides of the bowl, then fold in the ground pistachios gently with a rubber spatula.
Step 2: Combine the dry ingredients
Sift the self-raising flour and salt into a separate bowl. Add this mixture to the egg yolk and pistachio blend, folding carefully to combine without deflating that beautiful fluffiness you just created.
Step 3: Whip the egg whites
In a clean bowl, beat the egg whites until soft peaks form. This is going to add airiness to your roulade, elevating it to new levels of delightful texture. Fold in the whipped egg whites into the pistachio batter in small additions, making sure to keep that volume. Add almond extract if you’re using it, then fold again.
Step 4: Bake your roulade
Pour the batter into a non-stick baking tray or a tray lined with parchment paper, creating a rectangle about 12 x 16 inches (30 x 40 cm). Bake for 15 to 18 minutes, or until the surface is firm and a skewer poked in the center comes out clean. Let it cool for 5 minutes after removing from the oven.
Step 5: Roll your cake
Sprinkle 2 teaspoons of powdered sugar over the warm cake’s top and then cover it with a kitchen towel. Carefully flip the cake onto the towel so the sugared side faces down, and peel off the parchment paper. Dust the exposed side with the remaining powdered sugar. With the towel acting as your helper, start rolling the cake up from the short end. Let it cool rolled for about 10 minutes before unrolling it gently.
Step 6: Prepare your filling
Melt the white chocolate using a double boiler, ensuring it’s smooth and silky as it cools slightly. Meanwhile, beat the softened butter for about 30 seconds until creamy. Mix in the room temperature cream cheese until it’s perfectly smooth. Gradually whisk in the melted white chocolate for a luscious filling. Finally, add the cold heavy cream and almond extract (if using), whisking on medium-high speed until soft peaks form.
Step 7: Assemble the roulade
Spread two-thirds of your creamy filling evenly over the unrolled cake, making sure to leave a 1-inch gap on one short edge for rolling later. Distribute 10.5 oz. fresh raspberries harmoniously over the cream. With care, roll the cake back up from the short end, enclosing the cream and raspberries, just like a Christmas gift!
Step 8: Final touches
Spread the remaining white chocolate cream over the outside of your rolled cake using a spatula. Generously sprinkle chopped pistachios on top and nestle 15 fresh raspberries for a pop of color. Transfer the roulade to a serving platter and refrigerate it until firm, ideally for at least an hour before serving.
Serve this show-stopping Christmas Raspberry Pistachio Roulade to your friends and family, and watch their faces light up as they take their first bites. They’ll savor the flavors, and you’ll bask in the glory of being the holiday baking superstar!
This showstopping Christmas Raspberry Pistachio Roulade Recipe delivers restaurant-quality results using simple ingredients you probably already have at home. The perfect balance of textures and flavors creates an unforgettable dining experience that will have everyone asking for seconds. Picture-perfect presentation with vibrant colors makes this dish absolutely Instagram-worthy and guaranteed to impress any dinner guest. Incredibly versatile recipe that works beautifully for weeknight dinners, meal prep, special occasions, or even outdoor entertaining sessions.
Perfecting Christmas Raspberry Pistachio Roulade Recipe Cooking Process
To ensure a smooth cooking experience, beat the egg yolks and sugar first while grinding the pistachios. Next, prepare the filling while the cake cools, and finally, assemble and chill the roulade before serving.
Add Your Touch to Christmas Raspberry Pistachio Roulade Recipe
Feel free to swap out the raspberries for other berries like strawberries or blueberries. For a nut-free option, replace the pistachios with crushed cookies. You can also add a splash of orange zest for a citrus twist.
Storing & Reheating Christmas Raspberry Pistachio Roulade Recipe
Store the roulade wrapped tightly in plastic wrap in the refrigerator for up to three days. Avoid reheating it, as it’s best enjoyed chilled to maintain its delicate texture.
Chef's Helpful Tips for Christmas Raspberry Pistachio Roulade Recipe
- This professional-quality Christmas Raspberry Pistachio Roulade Recipe relies on precise timing and temperature control to achieve restaurant-standard results consistently.
- Master the art of mise en place by prepping all ingredients beforehand, ensuring smooth execution and preventing any last-minute cooking disasters.
- The secret lies in layering flavors throughout the cooking process rather than seasoning only at the end for maximum depth.
- Pro tip: let the finished dish rest for optimal texture and flavor development before serving to hungry guests waiting eagerly.
I still remember the first time I made this Christmas Raspberry Pistachio Roulade; my friends were so impressed that they thought I had taken a pastry course! It turned a simple gathering into a festive celebration filled with cheers and, of course, more slices of roulade.
FAQs About Christmas Raspberry Pistachio Roulade Recipe
What is Christmas Raspberry Pistachio Roulade Recipe?
The Christmas Raspberry Pistachio Roulade Recipe is a delicious dessert that combines vibrant flavors and stunning presentation. This festive treat features a light, airy sponge cake made with ground pistachios and fresh raspberries, rolled into a beautiful spiral. It’s filled with a rich white chocolate cream and topped with crushed pistachios, making it perfect for holiday gatherings. This showstopper not only looks impressive but also tastes amazing, balancing sweetness with a hint of nuttiness, making it an irresistible addition to your holiday table.
How long does it take to make Christmas Raspberry Pistachio Roulade?
Preparing the Christmas Raspberry Pistachio Roulade takes about an hour, but don’t forget to include chilling time. The total time comprises around 30 minutes for preparation, 18 minutes for baking, and at least one hour for chilling in the refrigerator before serving. While it requires a bit of focus and patience, the rewarding results make the effort worthwhile. Having this gorgeous roulade ready beforehand allows you to enjoy your celebrations without stress.
Can I customize the Christmas Raspberry Pistachio Roulade Recipe?
Absolutely! The Christmas Raspberry Pistachio Roulade Recipe is versatile. Feel free to swap the raspberries for other berries like strawberries or blueberries for a different flavor profile. If you’re looking for a nut-free option, you can substitute the pistachios with crushed cookies. Adding a splash of orange zest can also enhance the freshness and flavor. Get creative and make it your own!
How should I store Christmas Raspberry Pistachio Roulade?
To store your delicious Christmas Raspberry Pistachio Roulade, wrap it tightly in plastic wrap and refrigerate for up to three days. Keeping it chilled helps maintain its delicate texture and flavors. Avoid reheating this dessert, as it’s best enjoyed cold. If you want to impress your guests at a festive gathering, you can make this roulade ahead of time and let it set in the fridge until you’re ready to serve.
Conclusion for Christmas Raspberry Pistachio Roulade Recipe
In summary, the Christmas Raspberry Pistachio Roulade Recipe is a delightful treat that will have your holiday gatherings bursting with flavor and festive cheer. With its light sponge, luscious filling, and eye-catching presentation, this roulade is sure to become a favorite. Happy cooking, and may your holiday celebrations be filled with joy and delicious desserts!
Christmas Raspberry Pistachio Roulade
Ingredients
Equipment
Method
- Preheat the oven to 390°F (200°C). Grind the raw pistachios finely using 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 becomes pale and fluffy. Gradually pour in the hot water along the sides of the bowl, then fold in the ground pistachios gently with a rubber spatula.
- Sift the self-raising flour and salt into a separate bowl. Add this to the egg yolk and pistachio mixture, folding carefully to combine without deflating the batter.
- In a clean bowl, beat the egg whites until soft peaks form. Fold the whipped egg whites into the pistachio batter in small additions, mixing gently. Add almond extract if using and fold again to combine evenly.
- Pour the batter into a non-stick baking tray or a 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 surface is firm and a skewer inserted comes out clean. Remove from oven and allow to cool for 5 minutes.
- Sprinkle 2 teaspoons (10 g) of powdered sugar over the top of the warm cake, then cover with a kitchen towel. Flip the cake onto the towel so the sugared side is down. Carefully peel off the parchment paper. Dust the exposed surface with the remaining powdered sugar. Starting from the short end, roll the cake up with the towel inside. Let it cool rolled for 10 minutes, then unroll and let it rest at room temperature. Some cracks are normal.
- Melt the white chocolate pieces gently in a bain-marie or double boiler, then allow to cool slightly. Meanwhile, beat softened butter for 30 seconds until creamy. Add room temperature cream cheese and whisk until smooth. Gradually pour in the melted white chocolate, continuing to whisk until creamy. Finally, add cold heavy cream and almond extract (if using) and whisk on medium-high speed until soft peaks form.
- Spread two-thirds of the white chocolate cream evenly over the unrolled cake, leaving a 1-inch (2.5 cm) gap on one short edge to allow room for rolling. Evenly distribute 10.5 oz. (300 g) fresh raspberries over the cream. Carefully roll the cake back from the short end with cream and raspberries, forming a roulade.
- Spread the remaining white chocolate cream over the outside of the rolled cake using the back of a tablespoon or a spatula. Sprinkle chopped pistachios on top and arrange 15 fresh raspberries for decoration. Transfer the roulade to a serving platter and refrigerate until firm, ideally at least 1 hour before serving.
