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 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.

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.

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.

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 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.