PISTACHIO LOG with cream, a quick and easy dessert to make in no time, perfect recipe for Christmas after lunch or dinner.
A simple and delicious dessert perfect for the holidays, the pistachio log is perfect for Christmas and the holiday season, it is prepared quickly, with only 7 minutes of cooking.
The recipe for the pistachio and cream log is perfect if you are looking for a dessert to prepare at the last minute or in advance and keep in the freezer, whip the cream, prepare the base and fill everything in about 15-20 minutes.
Of course, you can fill the log as you prefer, excellent with Nutella and chocolate, with coffee or white chocolate, with English trifle, Black Forest.
I loved this pistachio one. For a change, I would say it was really great, I’ve made many, and this is one of the most delicious in my opinion.
Join me in the kitchen today, it’s pistachio and cream log time!
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 cup all-purpose flour
- 3 eggs
- 1/2 cup sugar
- 1 tsp baking powder
- as needed lemon zest
- 2 cups whipping cream, 35% fat
- 1 as needed pistachio cream
Steps
Beat the eggs with the sugar until they double in volume with an electric mixer.
Add the sifted flour with the baking powder, the grated lemon zest a little at a time, then pour the mixture into a baking sheet lined with parchment paper and create a rectangle about 10 x 12 inches.
Bake in a preheated oven at 392°F for 7 minutes, remove from oven, detach from the paper, then roll it and let it rest for a bit, then unroll and remove the edges.
Whip the cream with the pistachio paste, set some aside, fill the sponge base and roll it up, cut two pieces at the ends of the roll with diagonal cuts, place one piece next to the roll and one on top.
Cover everything with the cream, make lines with a fork, decorate with red fruits and rosemary, refrigerate until ready to serve.
Bon appétit
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