Christmas Raspberry Pistachio Swiss Roll Recipe

If you’re on the hunt for a show-stopping holiday dessert that balances elegance with incredible flavor, you’ve got to try this Christmas Raspberry Pistachio Swiss Roll Recipe. It’s a festive twist on the classic roulade, combining the crunchy nuttiness of pistachios with the bright tartness of fresh raspberries and a luscious white chocolate cream. Trust me, once you roll this beauty out of the oven, your whole kitchen will smell like Christmas magic!

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Ingredients You’ll Need

The star players in this Christmas Raspberry Pistachio Swiss Roll Recipe come together beautifully: pistachios add that earthy crunch, raspberries provide a lovely tangy bite, and white chocolate cream ties it all up with smooth richness. When buying ingredients, I always pick the freshest raspberries I can find – your taste buds will thank you!

• Raw pistachios: Freshly ground pistachios give that wonderful nutty aroma and texture – don’t use salted ones!
• Egg whites and yolks: Room temperature eggs whip better and help the sponge rise beautifully.
• Granulated sugar: Sweetens the sponge evenly; do measure carefully.
• Hot water: A little trick to dissolve sugar quickly and help the batter mix well.
• Self-raising flour: Helps the cake rise; if you don’t have it, make your own by adding baking powder and salt to plain flour.
• Almond extract: Optional but highly recommended for a subtle, festive hint.
• Powdered (icing) sugar: Used both in the batter and for dusting – gives a delicate sweetness.
• Fresh raspberries: Adds that juicy pop of flavor inside the roll and atop for decoration.
• White chocolate: Melts into a dreamy filling that’s both rich and creamy.
• Unsalted butter: Softened butter keeps the cream smooth and luscious.
• Cream cheese: Adds tangy depth to the white chocolate cream.
• Heavy cream (30% fat): Whipped into the filling for lightness and softness.

Variations

I’ve played around with this Christmas Raspberry Pistachio Swiss Roll Recipe quite a bit, and I love how easy it is to customize. Whether you’re looking for a dairy-free version or want to swap flavors seasonally, there’s room to make it your own. Here are a few ideas to get you started!

• Berry Mix Variation: Sometimes, I replace half the raspberries with blueberries or blackberries to add a little extra berry burst.
• Chocolate Twist: Adding a tablespoon of cocoa powder to the batter makes a delicious pistachio-chocolate combo that’s really divine.
• Dairy-Free Alternative: Try using coconut cream and dairy-free cream cheese if you want to keep it vegan-friendly.
• Spiced Up: A pinch of cinnamon or ginger in the batter adds cozy holiday spices that warm up the flavor profile.

How to Make Christmas Raspberry Pistachio Swiss Roll Recipe

Step 1: Prep Your Pistachios and Batter

Start by preheating your oven to 390°F (200°C). While it warms up, finely grind your raw pistachios using a food processor — I love doing this first because it smells amazing and really wakes up your senses. Set those aside, because we’ll mix them into the batter soon.

Step 2: Whip the Egg Yolks and Sugar

In a large bowl, beat your room-temperature egg yolks with the granulated sugar using an electric mixer for about 4 minutes. You want this mixture to become pale and thick — it should almost double in volume. When I first tried this recipe, I underestimated this step, but it’s crucial for that light texture.

Step 3: Add Pistachios and Flour

Pour the hot water carefully along the sides of the yolk mixture, then gently fold in the ground pistachios with a rubber spatula. Sift the self-raising flour with salt, then fold that in as well. The batter will start to feel dense but still smooth — don’t overmix here or you’ll lose that lovely lightness.

Step 4: Beat Egg Whites and Combine

In a clean bowl, whip those egg whites until you see soft peaks form. This takes patience but ensures your Swiss roll stays fluffy. Then, gently fold the egg whites into the pistachio batter in a few additions, making sure not to deflate the mixture. Add almond extract now if you’re using it, and mix just until combined.

Step 5: Bake the Sponge Cake

Pour your batter onto a parchment-lined baking tray, shaping it into a rectangle about 12 x 16 inches (30 x 40 cm). Bake for 15 to 18 minutes until the sponge springs back when lightly pressed. When I bake this, I always keep an eye on the edges to prevent over-browning – you want a golden, tender cake.

Step 6: Roll the Cake While Warm

Here’s a little trick I discovered: once the cake is out of the oven, sprinkle powdered sugar on top and cover it with a tea towel. Flip it gently so that the towel is underneath, peel off the parchment, then dust with more powdered sugar. Roll up the cake—with the towel tucked inside—starting at the short end, and let it cool rolled for 10 minutes. This “memory” trick helps prevent cracking later.

Step 7: Prepare White Chocolate Cream

Melt your chopped white chocolate gently in a bain-marie and let it cool. Meanwhile, beat softened butter for 30 seconds, then whisk in cream cheese until silky smooth. Slowly add the melted chocolate and mix until creamy. Whip in the heavy cream with almond extract until soft peaks form – this creamy mixture will make you swoon!

Step 8: Assemble the Swiss Roll

Unroll your sponge carefully and spread two-thirds of the white chocolate cream over the surface, leaving about an inch clear on one edge to avoid overflow when rolling. Arrange fresh raspberries evenly over the cream. Starting from the cream-covered short end, gently roll the cake back up. Spread the remaining cream on top, sprinkle chopped pistachios, and decorate with the reserved raspberries. Refrigerate to set before serving.

How to Serve Christmas Raspberry Pistachio Swiss Roll Recipe

Garnishes

I love topping the Swiss roll with a sprinkle of crushed pistachios and a few fresh raspberries—it adds a pop of color and texture that wows guests without overpowering the flavors. Sometimes, I also dust the plate lightly with powdered sugar for that extra festive flair.

Side Dishes

This roulade is a dessert star, so I typically keep sides light. A simple cup of spiced mulled wine or a scoop of vanilla bean ice cream complements it beautifully. For a brunch spread, pairing it with a fresh orange salad adds a lovely contrast.

Creative Ways to Present

For a holiday gathering, I’ve rolled this roulade smaller and cut it into bite-sized pinwheels—perfect for elegant finger food. Wrapping each slice with a festive ribbon or placing them on individual plates with a sprig of mint makes the presentation unforgettable.

Make Ahead and Storage

Storing Leftovers

After serving, I always cover any leftovers tightly with plastic wrap and keep them refrigerated. The cream stays fresh, and the sponge doesn’t dry out for up to 3 days. If you find the cream firmed up too much, just let it sit at room temperature for 15-20 minutes before slicing again.

Freezing

I’ve frozen this Swiss roll wrapped well in cling film and stored in an airtight container for up to a month. When you’re ready to enjoy it, thaw overnight in the refrigerator and bring to room temperature before serving – it holds up surprisingly well!

Reheating

Reheating isn’t usually necessary with this dessert, but if you want to serve it slightly less cold, just let it sit out of the fridge for 30-40 minutes. Avoid microwaving, as the cream can separate and the texture might suffer.

FAQs

Final Thoughts

I absolutely love how this Christmas Raspberry Pistachio Swiss Roll Recipe delivers big festive flavor without stressing me out. The balance of tart raspberries, crunchy pistachios, and smooth white chocolate cream just makes everyone go crazy for it every holiday season. Honestly, it’s become my go-to showstopper, and I can’t wait for you to try it in your own kitchen. Roll it out, slice it prettily, and watch your friends and family be wowed. Cheers to holiday baking done right!

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