The quick pistachio cream roll is a very delicious dessert made with a soft and tender sponge cake filled with a quick pistachio and mascarpone cream, no baking and no eggs, very quick and super delicious.
The “Sponge Cake”, also known as “Biscuits or Rollè”, is a classic base in pastry for making various desserts, such as rolls and logs, which can be enriched with various fillings.
The pistachio roll is nice to look at and good to taste, decorated with many green tufts and crumbles, it is perfect for every occasion such as Sunday lunch, but we can also prepare it for parties and birthdays, easy to cut and serve, it is the best alternative to the classic cake.
I’ve already prepared other pistachio recipes like the delicious and enveloping Panna cotta with pistachios and almonds, the soft Muffins with hazelnut and pistachio cream, the Brioche with pistachio and white chocolate cream and the delicious Cold cake with pistachio and hazelnut paste.
If you love pistachios like me, you have to prepare it, the recipe is very simple, just follow the steps carefully!
TRY ALSO THESE VARIANTS OF SWEET ROLL
- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the sponge cake
- 3/4 cup all-purpose flour
- 4 eggs (medium)
- 1/2 cup sugar
- to taste vanilla flavor (or almond)
- 1 cup mascarpone
- 5.3 oz pistachio spreadable cream
- 2 tbsps powdered sugar
- 2 tbsps pistachio crumbles
- to taste pistachio cream
- to taste powdered sugar
- 1 tbsp pistachio crumbles
Tools
- 2 Bowls
- 1 Electric whisk
- Parchment paper
- 1 Baking tray
- 1 Oven
- 1 Refrigerator
- 1 Piping bag
Steps for the sponge cake
To prepare the roll, we start with the sponge cake.
Separate the egg whites from the yolk and place them in two separate bowls.
Using electric whisks, whip the egg whites until soft peaks form and set them aside.
In the other bowl, beat the yolks well with the sugar, add the vanilla or, if you prefer, grated lemon zest, and beat until you get a soft and frothy mixture.
Add the sifted flour, mix it well with the whipped yolks, then gradually add the egg whites, stirring from the bottom up to avoid deflating them.
BAKING
Pour the mixture onto a 12 x 12 inch rectangular baking tray lined with parchment paper, smooth the surface well with a spatula.
Bake in a preheated oven at 356°F (fan) for about 10 minutes or at 392°F (static).
When the roll is cooked, remove it from the oven, take it immediately out of the pan, placing it with its parchment paper on a clean kitchen towel or another sheet of parchment paper.
Remove the parchment paper used for baking, sprinkle with granulated sugar, and with the help of another sheet of parchment paper or towel, roll the hot cake, then place it in the fridge to cool down.
In a bowl, pour the mascarpone, sugar, and pistachio spreadable cream, turn on the electric whisks, and mix well until a homogeneous cream is formed.
If you use pistachio paste, you need to add more sugar because it doesn’t contain any.
Unroll the sponge cake, spread a thin layer of pistachio spreadable cream, then pour the pistachio and mascarpone cream (set aside 4 tablespoons for the tufts), spread and level well, and sprinkle with the crumbles.
Roll it up again with parchment paper and place in the refrigerator for about 2 hours.
Take the pistachio roll from the fridge, cut and even the two ends, sprinkle with powdered sugar avoiding the center part (otherwise the tufts don’t adhere well).
Add more spreadable cream to the remaining pistachio and mascarpone cream, place it in a piping bag, and decorate the roll with many tufts, then sprinkle each tuft with crumbles.
Here is the Quick Pistachio Cream Roll ready to slice and serve!
Storage
The roll keeps perfectly fresh for 3 days if kept in a container or sealed well in plastic wrap and decorated later with tufts.
Variants
You can get creative and fill and decorate the roll with what you like best: hazelnut cream, chocolate, fruit, jam, or anything else according to your taste.
Find my variants in the introduction.
You can also use pistachio paste, but you need to add a bit more sugar when working it.
Advice
Beat the eggs well separately, which should be at room temperature, sift the flour to incorporate more air because baking powder is not used in the sponge cake.
Beat the eggs well separately, which should be at room temperature, sift the flour to incorporate more air because baking powder is not used in the sponge cake.
FAQs
Why is baking powder not used?
Because the air incorporated in the whipped eggs and the sifted flour are enough to obtain a soft sponge cake!
Can I make chocolate sponge cake?
You can also make the chocolate version, just remove 30-40 grams of flour and replace with 30-40 grams of cocoa, depending on how dark you want it.
