Pistachio and Raspberry Roll
If you haven’t yet prepared the dessert for these festive days, I recommend this roll, which is very simple to prepare but delicious and scenic for our Christmas tables. Precisely because it’s Christmas, I chose to fill it with pistachio cream and raspberries to add some Christmas colors and flavors! The roll is the dessert that always saves me, and in every situation, it makes me look good!
If you like rolls, try these too:
- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 10/12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas, New Year's Eve
Ingredients for the Pistachio and Raspberry Roll:
- 4 eggs
- 2/3 cup sugar
- 1/2 cup flour
- 5 tbsp vegetable oil
- vanilla flavor
- salt
- 1/2 cup mascarpone
- 1/4 cup sugar
- 1/4 cup pistachio paste
- 1/4 cup sweetened condensed milk
- 2/3 cup heavy cream
- 2/3 cup raspberries
Steps
The preparation of the Pistachio and Raspberry Roll is very simple, watch the video HERE.
Base preparation:
First, separate the egg whites from the yolks. Start beating the egg whites with the sugar until stiff peaks form. Add a pinch of salt and hot water to the yolks and beat.
Add the oil, flour, and mix well. Gently fold in the beaten egg whites. Pour the mixture into the baking tray (14×14 inches) lined with parchment paper,
spread and level it. Sprinkle a little pistachio granules on top and bake at 356°F for about 20 min. Once cooked, cover the base with another sheet of parchment paper
flip it over and remove the paper attached during cooking, then roll up the base. Let it cool.
Cream preparation:
Add mascarpone, pistachio paste,
Add sugar, condensed milk, cream, and beat.
Assembly:
Take the roll, open it and add the prepared cream.
Spread and level it. Add the fresh raspberries and then roll it up. Wrap in paper and place in the fridge for an hour.
Enjoy your meal!
