Raspberry Pistachio Swiss Roll with White Chocolate

Introduction

There is something inherently elegant about a Swiss Roll (or Roulade). The perfect spiral of sponge and cream looks like a technical feat, but it’s actually one of the fastest cakes you can bake.

This Raspberry Pistachio Swiss Roll is a masterclass in color and texture. We start with a light-as-air pistachio sponge cake (tinted naturally green with ground nuts), fill it with a tart raspberry cream and white chocolate ganache, and roll it into a stunning centerpiece.

The flavor profile is sophisticated: the earthy, nutty pistachio balances the sharp acidity of the raspberries, while the creamy white chocolate adds a luxurious sweetness that ties it all together. It’s perfect for spring gatherings, holiday desserts, or whenever you want to feel like a pastry chef in your own kitchen.

Ingredients List

To get that vibrant green color and intense flavor, we are using real nuts, not just extract.

The Pistachio Sponge

¾ cup Shelled Pistachios: Unsalted.
- Prep: These will be ground into a fine flour.
4 Large Eggs: Room temperature.
½ cup Granulated Sugar.
¼ cup All-Purpose Flour: To give the structure stability.
½ tsp Baking Powder.
Pinch of Salt.
Green Food Coloring (Optional): If you want that bright “bakery green” hue, add 1 small drop of gel color. Natural pistachio sponge is a muted, brownish-green.

The White Chocolate & Raspberry Filling

1 cup Heavy Whipping Cream: Cold.
4 oz (115g) White Chocolate: High quality (like Ghirardelli or Lindt), melted and cooled slightly.
8 oz (225g) Mascarpone Cheese: Room temperature.
- Why Mascarpone? It stabilizes the whipped cream so the roll holds its shape when sliced.
½ cup Raspberry Jam: Seedless is best for a smooth texture.
1 cup Fresh Raspberries: Gently broken or chopped.

The Garnish

Melted White Chocolate: For drizzling.
Chopped Pistachios & Freeze-Dried Raspberries: For decoration.

Sensory Note: The sponge is nutty and soft, acting as a pillow for the rich, creamy filling. The fresh raspberries inside provide bursts of tart juice that cut through the white chocolate’s richness.

Timing

The “Hot Roll” technique is non-negotiable here.

Prep Time: 25 minutes
Bake Time: 12–15 minutes
Cooling Time: 1 hour
Assembly: 15 minutes
Total Time: ~2 hours

Data Insight: Pistachios are approximately 45% fat. When grinding them, use short pulses. If you run the food processor continuously, the friction heat will release the oils, turning your nut flour into pistachio butter (which will ruin the cake batter).

Step-by-Step Instructions

Step 1: Make Pistachio Flour

Preheat oven to $350^\circ F$ ($175^\circ C$). Grease a 10×15 inch Jelly Roll Pan and line with parchment paper. Grease the paper too.

Pulse the pistachios and flour together in a food processor until finely ground.
- Tip: Adding the flour prevents the nuts from turning into butter during grinding.

Step 2: The Sponge Batter

In a large bowl, beat the eggs and sugar on high speed for 5–7 minutes.
- The Goal: You want the “Ribbon Stage”—pale, thick, and tripled in volume. This air is your primary leavening agent.
Fold: Gently fold in the pistachio/flour mixture, baking powder, salt, and food coloring (if using).
Technique: Use a spatula to cut through the center and fold over. Do not overmix, or you will deflate the air bubbles.

Step 3: Bake and “Hot Roll”

Pour batter into the prepared pan. Tilt to spread evenly.
Bake for 12 to 15 minutes until the top springs back when touched.
The Crucial Step: While the cake is baking, lay a clean kitchen towel on the counter and dust generously with powdered sugar.
When the cake comes out, immediately flip it onto the towel. Peel off the parchment.
Roll: Starting at the short end, roll the hot cake up with the towel inside.
Let it cool completely in this rolled shape (about 1 hour). This trains the sponge to curl without cracking.

Step 4: The Filling

In a large bowl, whip the heavy cream to soft peaks.
Add the mascarpone and whip to stiff peaks.
Gently fold in the cooled melted white chocolate.
- Warning: If the chocolate is hot, it will melt the cream. If it’s too cold, it will seize into lumps. It should be tepid.

Step 5: Assembly

Unroll the cooled cake gently.
Spread a thin layer of raspberry jam over the sponge.
Spread the white chocolate cream on top of the jam.
Scatter fresh raspberries over the cream.
Re-roll: Roll the cake back up (without the towel). Place seam-side down on a serving platter.

Step 6: Decorate

Chill for at least 30 minutes to set the filling.
Drizzle with extra melted white chocolate and sprinkle with chopped pistachios and freeze-dried raspberries.

Nutritional Information

A sophisticated slice. Below is the estimated breakdown per slice (serves 10).

Nutrient	Amount per Serving	% Daily Value*
Calories	390 kcal	20%
Total Fat	26g	40%
Saturated Fat	12g	60%
Carbohydrates	32g	11%
Sugars	24g	–
Protein	8g	16%

Variations for the Recipe

Lemon Twist: Add 1 tbsp lemon zest to the sponge batter and use lemon curd instead of raspberry jam.
Rosewater: Add ½ tsp rosewater to the filling for a Middle Eastern-inspired flavor profile (pairs beautifully with pistachio).
Dark Chocolate: Swap the white chocolate in the filling for dark chocolate to create a deeper, less sweet contrast.
Gluten-Free: This recipe works well with a 1:1 Gluten-Free baking flour because the structure relies heavily on the eggs and nuts.

Serving Suggestions

The Cut: Use a serrated knife and wipe it clean between slices to keep the spiral distinct.
The Drink: Serve with a cup of Earl Grey tea or a glass of Rosé wine.

Common Mistakes to Avoid

Cracked Sponge:
- The Issue: Letting the cake cool before rolling.
- The Fix: You must roll it while it is steaming hot. The heat keeps the gluten flexible.
Deflated Batter:
- The Issue: Over-folding the nuts.
- The Fix: Stop mixing as soon as the flour streaks disappear.
Split Filling:
- The Issue: Adding hot white chocolate to cold cream.
- The Fix: Ensure the chocolate is room temperature (liquid but cool) before folding it into the cream.

Storing Tips for the Recipe

Refrigeration: Store loosely covered in the fridge for up to 3 days.
Freezing: You can freeze the whole roll (undecorated). Wrap tightly in plastic and foil. Thaw in the fridge overnight before decorating.

Conclusion

The Raspberry Pistachio Swiss Roll is a dessert that looks like art but tastes like comfort. The contrast between the nutty, soft sponge and the sharp, fruity cream is addictive. It’s the kind of cake that makes people ask, “Which bakery did you buy this from?”

Ready to roll? Shell those pistachios! If you try this recipe, please leave a star rating below and let us know: did you use the food coloring or keep it natural? Don’t forget to subscribe to our newsletter for more elegant baking projects.

FAQs

Q: Can I use almond flour instead of grinding pistachios?

A: Yes, but it will just be an almond roll. If you do this, add 1 tsp almond extract to boost the flavor.

Q: My cake cracked when I unrolled it. What do I do?

A: Don’t panic. Fill it and roll it back up. Cover the cracks with extra whipped cream or ganache on the outside. It will still taste delicious.

Q: Can I use frozen raspberries inside?

A: No. Frozen berries release too much water as they thaw, which will turn your filling into soup. Stick to jam and fresh berries.

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