Raspberry Pistachio Roulade: Pistachio Swiss Roll Recipe

Raspberries, pistachios and white chocolate cream come together in this elegant yet simple raspberry pistachio roulade (pistachio Swiss roll). It’s an easy recipe that yields a bakery-quality rolled cake in about an hour — perfect for holidays and busy afternoons when you want something special without fuss.

This pistachio roulade, inspired by Ottolenghi-style flavors, shows how a classic sponge roll can be elevated into a striking dessert. Ground pistachios give the sponge a subtle green hue and nutty depth while fresh raspberries and a silky white chocolate–cream cheese frosting add brightness and richness.

Enrich a cream cheese–based frosting with melted white chocolate. Spread the cream over the sponge, nestle fresh red berries on the filling, then finish by coating the exterior and sprinkling chopped pistachios and reserved fruit on top.

To help plan your baking, you can download a complimentary fruit flavor pairing chart in the original post, which suggests combinations that work well with this roulade.

Pistachio roulade recipe

• This pistachio Swiss roll is straightforward and quick: it takes about one hour from start to finish and yields roughly ten generous slices.
• Ground pistachios add texture, flavor and a soft green color to the sponge.
• Raspberries pair beautifully with pistachios, a classic combination in continental pastry.
• The decoration is simple and does not require piping skills or special pastry tools.
• This roulade makes a beautiful centerpiece for holiday gatherings, especially at Christmas.

Ingredients

For exact quantities and the full method, see the recipe card below.

• Pistachios: Use raw pistachios and finely grind them in a food processor to incorporate evenly into the batter.
• Eggs: Separate chilled eggs, then let yolks and whites come to room temperature before using for best volume and texture.
• Sugar: Granulated or caster sugar works well for the sponge.
• Flour: Use self-rising flour or make your own by adding baking powder and salt to plain/all-purpose flour; sift well.
• Salt: A pinch brightens the flavors.
• Almond extract: Optional, but it enhances the nutty profile.
• Icing sugar: For dusting while rolling; you can make it at home or use store-bought.
• Raspberries: Fresh raspberries are recommended; swap for sliced strawberries if preferred. Avoid frozen fruit for filling.
• White chocolate: Use a good-quality white chocolate for melting into the cream.
• Butter: Unsalted and softened to room temperature.
• Cream cheese: Bring to room temperature so it blends smoothly with the butter and chocolate.
• Heavy cream: Use a 30% fat heavy whipping cream for stability and lightness in the frosting.

Recipe variations

This pistachio roll is versatile and easy to customize:

• Replace raspberries with quartered fresh strawberries and follow the same technique.
• Swap white chocolate in the filling for milk or dark chocolate to change the flavor profile.
• Use ground almonds instead of pistachios, and decorate with toasted flaked almonds and berries.
• Try raspberry with hazelnut for another classic pairing.

How to make raspberry pistachio roulade

Step 1. Preheat the oven to 390°F (200°C). Grind the pistachios in a food processor until fine and set aside.

Step 2. Place the egg yolks and sugar in a bowl and beat with an electric mixer about 4 minutes, until pale and slightly thickened.

Step 3. Pour hot water down the bowl sides, add the ground pistachios and fold gently with a rubber spatula.

Step 4. Sift the flour with salt, add to the egg-yolk mixture and combine carefully with the spatula.

Step 5. In a separate clean bowl, whip the egg whites to soft peaks. Fold the whites into the pistachio batter in batches, then stir in almond extract if using.

Step 6. Pour the batter onto a baking tray lined with parchment paper, forming a rectangle about 12 x 16 inches (30 x 40 cm) if your sheet is large.

Step 7. Bake 15–18 minutes until the sponge is just set. Remove from the oven and cool for 5 minutes.

Step 8. To roll, dust the top of the sponge with 2 teaspoons (10 g) icing sugar and cover with a clean kitchen towel.

Step 9. Flip the cake so the towel is now on the work surface, peel off the parchment and dust the exposed surface with the remaining icing sugar.

Step 10. Starting from a short end, roll the cake up with the towel inside and let it cool rolled for about 10 minutes.

Step 11. Unroll the sponge and let it rest at room temperature. Minor cracks or curled edges are normal.

Step 12. For the white chocolate cream, melt the white chocolate in a bain-marie and let it cool slightly.

Step 13. Beat the softened butter briefly, add room-temperature cream cheese and whisk until smooth.

Step 14. Add the melted white chocolate and continue to whisk until silky. Fold in cold heavy cream and almond extract, then whisk to soft peaks.

Step 15. To assemble, spread about two-thirds of the white chocolate cream over the unrolled sponge, leaving a 1-inch (2.5 cm) gap at one short end.

Step 16. Arrange fresh raspberries over the cream, reserving about 15 for decoration. Roll the cake tightly from the filled short end.

Step 17. Cover the exterior with the remaining cream, smoothing with the back of a spoon or a spatula.

Step 18. Sprinkle the top with chopped pistachios, arrange the reserved raspberries, transfer to a serving platter and refrigerate until ready to serve.

Expert Tips

1. Read a dedicated guide on rolling sponges to master the technique and avoid splits.
2. Make-ahead: Prepare the white chocolate cream a day ahead and keep it covered in the refrigerator; bring it to room temperature 30 minutes before use.
3. Remove the roulade from the fridge 30 minutes before serving so the cream softens and the flavors open up.

Storing and freezing

Store the assembled roulade in the refrigerator for up to one day. Freezing is not recommended, as the texture of the cream and fresh raspberries will suffer.

Love roll cakes? Try these next!

• Nutella Cake Roll (Nutella Swiss Roll)
• Rosewater Meringue Roulade
• Chocolate Raspberry Swiss Roll
• Or browse other cake recipes for inspiration.

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Recipe card

Nutritional information is approximate and provided as a guideline.

This recipe was adapted from a published roulade recipe and updated with improved instructions and photos.