The gluten-free pistachio log is a delightful dessert to bring to the Christmas table. This log is an impressive and very versatile dessert; it can be filled with any cream or jam, and it can be decorated or simply presented with a dusting of powdered sugar or cocoa. The gluten-free pistachio log will delight all your guests because it is soft and very tasty. For the lactose-free version, use lactose-free or plant-based products in the same amounts.
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- Difficulty: Easy
- Cost: Moderate
- Rest time: 12 Hours
- Preparation time: 45 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons, Christmas
Ingredients
- 9 oz eggs
- 6 oz sugar
- 3.5 oz gluten-free rice flour
- 3.5 oz gluten-free cornstarch
- 1 tsp vanilla extract (gluten-free)
- 7 oz white chocolate (gluten-free)
- 1/2 cup whipping cream (gluten-free)
- 1.75 oz pistachio paste (gluten-free)
Tools
- 2 Bowls
- 1 Baking Sheet
- 1 Immersion Blender
- 1 Stand Mixer
Steps
The day before, heat the cream and chop the white chocolate. Pour the boiling cream over the white chocolate and blend with an immersion blender, add the pistachio paste and blend again. Cover and let rest in the fridge for 12 hours.
Beat the eggs with the sugar and vanilla in a stand mixer or with a hand mixer until the mixture is fluffy and tripled in volume.
Meanwhile, sift the rice flour with the cornstarch twice and preheat the oven to 350°F in static mode.
Stop the stand mixer and gently fold in 1/3 of the flour using a spatula to keep the mixture airy, mixing from bottom to top.
Add 2/3 of the flour and mix again, then the last part.
Pour into a 16×18 inch baking sheet lined with wet parchment paper and spread gently without knocking the sheet.
Bake for 15-20 minutes until golden.
Remove from the oven and immediately turn it upside down on a towel. Gently remove the parchment paper and roll tightly with the towel, let it cool well.
Whip the ganache with an electric mixer at medium speed until creamy and fluffy.
Unroll the sponge cake and fill it with the ganache.
Roll gently and place on a serving plate.
Decorate with whipped cream, powdered sugar, and pistachio crumbs.
WARNING: consult the Celiac Association guide and carefully read the ingredients to ensure they are free from gluten contamination.
Advice
The pistachio ganache should be prepared the day before or 12 hours earlier because it needs to rest in the fridge.
For the lactose-free version, use lactose-free or plant-based products in the same amounts.
For the lactose-free version, use lactose-free or plant-based products in the same amounts.
For the lactose-free version, use lactose-free or plant-based products in the same amounts.
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