Christmas Raspberry Pistachio Roulade Recipe

If you’re looking to wow your guests this holiday season, I’ve got just the thing: a fan-freaking-tastic Christmas Raspberry Pistachio Roulade Recipe that’s light, elegant, and bursting with festive flavors. This roulade combines nutty pistachios and tangy fresh raspberries with a luscious white chocolate cream that’ll have everyone asking for seconds. Trust me, whether it’s your first time rolling a roulade or you’re a seasoned baker, you’ll find this recipe both approachable and impressive. So grab your apron—let’s make some holiday magic happen!

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Ingredients You’ll Need

Each ingredient here plays a special role: the pistachios ground finely are the star in the sponge, while fresh raspberries bring that bright festive pop. I always recommend using room temperature eggs—they incorporate into the batter better, giving you a fluffier sponge. Plus, cream cheese in the filling adds tang and creaminess that keeps it balanced.

• Pistachios: Use raw, unsalted pistachios for the best flavor and to control salt levels in the roulade.
• Eggs: Separate yolks and whites and bring them to room temperature to achieve the fluffiest batter.
• Granulated Sugar: Sweetens the cake and helps create a glossy, stable meringue when mixed with egg whites.
• Self-Raising Flour: Provides the right lift—if you can’t find it, see my note on making your own below.
• Powdered (Icing) Sugar: For dusting and adding a little extra sweetness on top and inside the roulade.
• Fresh Raspberries: Adds tartness and freshness, pick firm ones with no bruises.
• White Chocolate: Use a good-quality white chocolate for the cream to ensure a rich, smooth filling.
• Unsalted Butter: Softened butter blends into the cream cheese and chocolate for silkiness.
• Cream Cheese: Room temperature cream cheese adds body and tang to the white chocolate cream.
• Heavy Cream (30% fat): Whipped last, it lightens the cream for the perfect texture.
• Almond Extract (optional): Adds a lovely depth and subtle nuttiness that echoes the pistachios.

Variations

One of the things I love about the Christmas Raspberry Pistachio Roulade Recipe is how easy it is to make it your own. Over time, I’ve played around with a few tweaks depending on the occasion or what’s in my pantry, and I encourage you to get creative, too!

• Chocolate Variation: I sometimes swap out white chocolate for dark chocolate in the cream for a richer, less sweet finish—my family goes crazy for this version as well.
• Berry Mix-Up: If raspberries aren’t in season, try using mixed berries like blueberries and strawberries for a different but equally festive taste.
• Nut-Free Option: You can skip pistachios and use crushed freeze-dried raspberries in the batter for texture and flavor, making it allergy-friendly.
• Dairy-Free Adaptation: I’ve had luck replacing cream cheese and butter in the cream with coconut cream and vegan butter substitutes for a dairy-free roulade.

How to Make Christmas Raspberry Pistachio Roulade Recipe

Step 1: Prep and Whip a Fluffy Pistachio Sponge

Start by heating your oven to 390°F (200°C), and get your pistachios finely ground in a food processor—that fresh green nutty flavor is the key to the cake’s character. As you separate your eggs, make sure everything is at room temperature, which helps your sponge rise beautifully. Beat egg yolks with sugar until the mixture becomes light and fluffy—about 4 minutes on medium speed. Adding hot water slowly along the bowl’s edge loosens the batter and keeps it tender.

Fold in the ground pistachios, sifted self-raising flour with salt, and a little almond extract for that warm nutty note. In a separate bowl, beat your egg whites until soft peaks form—this is crucial for a light sponge. Gently fold the whites into your batter in batches, so the air stays trapped and your roulade stays airy.

Step 2: Bake and Roll the Sponge with Care

Pour your batter onto a baking tray lined with parchment paper or a silicone baking mat. I like to shape it roughly into a 12 x 16-inch rectangle because it rolls more neatly that way. Bake it for about 15 to 18 minutes—you’ll know it’s ready when the surface springs back lightly to the touch and is a light golden color.

Now, here’s a little trick I learned: as soon as you take it out of the oven, sprinkle 2 teaspoons of powdered sugar on top and cover the cake with a kitchen towel. Then flip it over onto the towel, peel off the baking sheet or parchment paper gently, and dust with the remaining powdered sugar. Starting from a short end, tightly roll the cake up around the towel. This keeps the cake from cracking when it cools and shapes the roll perfectly.

Let it cool rolled up for about 10 minutes, then carefully unroll and let it rest at room temperature. Don’t worry if the edges curl or the surface cracks a bit—the imperfections tell you it’s homemade and delicious!

Step 3: Whip Up the Luxurious White Chocolate Cream

While the sponge cools, melt your white chocolate gently in a bain-marie or double boiler. Don’t rush this—low heat keeps the chocolate smooth and prevents burning. Let it cool to room temperature, so it doesn’t melt your butter and cream cheese later.

Beat softened butter for about 30 seconds, then add room-temperature cream cheese and whisk until perfectly smooth. Gradually blend in the melted white chocolate to create a luscious base. Finally, add cold heavy cream and almond extract, whipping on medium-high speed until you get soft peaks that hold their shape but are still silky and spreadable.

Step 4: Assemble Your Stunning Roulade

Unroll your sponge and spread about two-thirds of the white chocolate cream evenly on top, leaving a 1-inch gap at one short end—this gap helps prevent the cream from oozing out when you roll the cake back up. Then, nestle fresh raspberries across the cream, reserving about 15 berries for decoration later.

Starting from the short end with the cream, gently roll the cake back up. This feels so satisfying, I promise! Next, coat the entire rolled roulade with the remaining white chocolate cream, smoothing it out with a bent spatula or the back of a spoon for a polished look.

To finish, sprinkle chopped pistachios on top and artfully arrange the fresh raspberries. Transfer your beautiful roulade to a serving platter and pop it into the fridge to chill for a while—this helps the flavors meld and the cream to set nicely.

How to Serve Christmas Raspberry Pistachio Roulade Recipe

Garnishes

I love keeping it simple yet elegant—those 15 reserved fresh raspberries and a sprinkle of chopped pistachios add a fresh crunch and make the roulade look like a Christmas gem right on the table. If you’re feeling extra festive, a light dusting of edible gold dust on the pistachios adds some sparkle that wows every time.

Side Dishes

This roulade is a dessert star, so I like pairing it with something light like a simple citrus salad or a cup of spiced hot chocolate. The fresh tanginess of citrus fruits in your side salad complements the creamy sweetness beautifully and balances the richness.

Creative Ways to Present

For holiday gatherings, I’ve laid the roulade on rustic wooden boards with sprigs of fresh rosemary and star anise scattered around—it smells as amazing as it looks. You can even add a drizzle of raspberry coulis or a dusting of cranberries and powdered sugar for an extra festive touch.

Make Ahead and Storage

Storing Leftovers

I store leftovers wrapped tightly in plastic wrap in the fridge to keep the roulade moist and flavors fresh. It’s best enjoyed within 2-3 days—after that, the sponge can start to dry out and the cream soften too much.

Freezing

I’ve frozen roulade slices successfully by wrapping each piece in cling film and popping them into a freezer bag. Just thaw them overnight in the fridge, and they’re almost as good as fresh—perfect if you want to prep desserts ahead of a big holiday.

Reheating

I usually don’t reheat this dessert since it’s a chilled roulade, but if you prefer, take it out of the fridge 30 minutes before serving so the cream softens up to that perfect creamy texture without melting.

FAQs

Final Thoughts

This Christmas Raspberry Pistachio Roulade Recipe holds a special place in my holiday baking because it strikes the perfect balance between fancy and doable. I remember the first time I made it, nervously rolling up that sponge—but the cheers when I sliced it made all the fuss worthwhile. You’ll love the bright hints of raspberry against the creamy white chocolate and crunchy pistachios—plus, your guests will be seriously impressed. Give it a try this season—you’ll be so glad you did!

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