Go Back

Pistachio-Raspberry Roll

This pistachio-raspberry roll recipe will take you back to childhood, offering an elegant and easy-to-make dessert. Ready in under two hours, it's perfect for impressing friends and family.
Print Recipe Pin Recipe
Cook Time 12 minutes
Total Time 2 hours
Course: Dessert
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

For the Biscuit
  • 4 eggs
  • 100 g granulated sugar
  • 100 g flour
  • 50 g pistachio powder
  • 1 teaspoon baking powder
  • 1 pinch salt
For the Filling
  • 200 g fresh raspberries
  • 100 g mascarpone
  • 50 g powdered sugar
  • 1 teaspoon vanilla extract

Equipment

  • Mixing Bowls
  • Baking sheet
  • Electric Mixer
  • Spatula
  • Clean Kitchen Towel

Method
 

  1. Preheat oven to 180°C (thermostat 6). Line a baking sheet with parchment paper.
  2. In a large bowl, beat eggs and sugar until light and fluffy. Use an electric mixer for best results.
  3. In another bowl, gently mix flour, pistachio powder, baking powder, and salt.
  4. Gradually incorporate the dry ingredients into the egg-sugar mixture using a spatula, gently lifting the batter to preserve volume.
  5. Spread the batter evenly on the prepared baking sheet.
  6. Bake for 10-12 minutes, until golden brown and firm to the touch.
  7. Let the biscuit cool slightly on the baking sheet before handling.
  8. In a bowl, mix mascarpone, powdered sugar, and vanilla extract until smooth and creamy.
  9. Gently fold in the raspberries into the mascarpone cream, avoiding crushing them.
  10. Once the biscuit has cooled, carefully flip it onto a clean kitchen towel. Remove the parchment paper.
  11. Spread the raspberry filling evenly over the surface of the biscuit.
  12. Using the towel, gently roll the biscuit into itself, starting from one edge.
  13. Wrap the roll in plastic wrap and refrigerate for at least 1 hour to allow the flavors to blend and the biscuit to set.
  14. Before serving, decorate the roll with a few fresh raspberries.
  15. Cut the roll into even slices and serve chilled.

Notes

Feel free to customize your roll! You can replace raspberries with other red fruits. For a richer flavor, add white chocolate chips to the mascarpone cream. If you don't have pistachio powder, you can use roughly chopped pistachios. For a perfectly moist biscuit, don't overbake it. Prepare the filling just before assembling to keep the raspberries fresh. If preparing ahead, store in the refrigerator and take out 30 minutes before serving.