Roll with pistachio cream is a delicious pistachio dessert that is very easy to make and perfect for breakfast, a snack, or as a dessert. Make sure to use quality pistachio cream, otherwise you will compromise the roll’s success. Now let’s see how to make the pistachio cream roll and if you try it, let me know. Barbara
I recommend also trying these rolled dessert recipes:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing the Pistachio Cream Roll
- 7/8 cup all-purpose flour
- 7/8 cup cornstarch
- 4 eggs
- 1/2 cup sugar
- pistachio cream
- crushed pistachios
Tools
- Electric whisks
How to prepare the Pistachio Cream Roll
Let’s start preparing the Pistachio Cream Roll; separate the eggs, beat the egg whites to stiff peaks, and set aside. In a bowl, mix the yolks and sugar with electric whisks or a stand mixer until light and fluffy.
While still mixing, add the flour and cornstarch gradually until fully incorporated. Then gently fold in the previously beaten egg whites with an upward motion to keep the batter airy.
Preheat the oven to 356°F (180°C), line the baking sheet with parchment paper, and pour the sponge cake batter you just prepared. Once the oven is hot, bake for 10 minutes until golden brown.
Once baked, remove from the oven and cover it with a clean towel. Leave it for 2 minutes, then roll it up; this prevents the sponge cake from drying out and breaking.
When the roll has cooled, unroll it, flip it and remove the parchment paper. Spread the pistachio cream, roll it up again, and wrap with parchment paper, twisting the ends.
Let it rest in the fridge for an hour, then take it out, remove the parchment paper, and decorate with pistachio cream and crushed pistachios.
Slice the Pistachio Cream Roll and serve.
How to store the Pistachio Cream Roll
Store at room temperature for 2-3 days
