I’ve only made really minor changes to this Raspberry, Pistachio & White Chocolate Roulade from Yotam Ottolenghi and Helen Goh’s book Sweet(ad) to make it easier to follow for less experienced bakers, and to make it better suited to small kitchens.
For the Roulade
- 70g (2.5 oz) Unsalted Pistachios, plus extra for decoration
- 4 Large Eggs
- 130g (4.5 oz) Golden Caster (All Purpose) Sugar
- 2 tbsp Hot Water
- 80g (3 oz) Self-Raising Flour (America? This is how you can DIY self raising flour)
- 1/8 tsp Fine Sea Salt
- 1/8 tsp Almond Extract (optional, see note)
- 1 tbsp Icing Sugar
- 300g (10.5 oz) Fresh Raspberries
For the White Chocolate Cream Cheese
- 200g (7 oz) White Chocolate, roughly chopped
- 75g (2.5 oz) Unsalted Butter, at room temperature
- 280g (10 oz) Full Fat Cream Cheese, at room temperature
- 270ml (9.5 fl oz) Double (Heavy) Cream
- 1/8 tsp Almond Extract
- First, make the sponge. Pre-heat the oven to 180 degrees (355 fahrenheit). Lightly grease a roulade tin (I use this one) with a little of the butter, and line with baking parchment.
- Pulverise the pistachios until they’re fine, but not quite starting to give out oil. Set aside.
- Put the egg yolks and the sugar in a large mixing bowl, and using an electric whisk beat until the mixture is thick, pale and has doubled in size – this should take about four minutes. Fold in the pistachios.
- Fit the balloon attachment to your stand mixer, and whisk the egg whites until the form soft peaks.
- Fold the egg whites, 1/3 at a time into the pistachio mixture. Fold in the flour and the salt.
- Pour the mixture into the prepared tin and bake for 15 minutes until slightly golden, and the sponge springs back in the middle when gently touched. Allow to cool in the tin for 5 minutes.
- Sieve 1/2 tbsp of the icing sugar evenly over the sponge. Lay a clean tea towel over the top, then a wire cooking wrack, top down. Flip the roulade so you can gently pull off the baking parchment and sieve over the remaining icing sugar.
- With one of the short ends of the sponge facing you, gently roll the sponge as rightly as you can into a roll, with the tea towel instead. This is called training the sponge. Allow to cool, rolled up for 10 minutes. This will help you create the perfect roll when the time comes to fill your roulade. Gently unroll, then leave to cool while you make the white chocolate cream cheese.
- Melt the white chocolate in a heatproof glass bowl set over a pan of simmering water, making sure the bottom of the bowl does not touch the water; the steam will melt the chocolate.
- Wash out your stand mixer and fit the paddle attachment. Beat together the butter and cream cheese until smooth. Beat in the chocolate, then add the cream and the almond extract (if using) until you just have the texture of a spreadable cream.
- Once the sponge is totally cool, it is time to assemble the roulade. Spread 2/3 of the cream evenly over the sponge, leaving 2cm clear at the end furthest away from you. Evenly sprinkle over most of the raspberries, setting aside a couple of handfuls of the best ones to decorate the top.
- Stay calm, and be confident. Starting at the end closest to you, roll up the roulade, turning it over slightly at the end to seal the end under the weight of the roulade. Use a large spatula to transfer the roulade onto a long board or serving dish.
- Using a palette knife smooth the rest of the white chocolate cream over the top of the roulade, stopping just short of where the sponge meets the plate, using a slight swirling motion if you can manage it.
- Decorate the top of the roulade with a row of raspberries and some chopped pistachios. If you have the time and space, store in the fridge for half an hour before serving to make it easier to slice.
You can keep leftovers in the fridge for up to 3 days, but it is best eaten the day you make it.
The addition of almond extract does boost the nutty flavour of the pistachios, but if you don’t want to buy a bottle because you don’t think you’ll use it, the roulade is equally as delicious without.