If you’re after a show-stopping dessert that tastes as festive as it looks, then you’ll absolutely adore this Christmas Raspberry Pistachio Swiss Roll Recipe. Trust me, the combination of tangy fresh raspberries with crunchy pistachios and creamy white chocolate filling creates a flavor explosion that feels like Christmas on a plate. When I first tried this recipe, I was blown away by how light and elegant it was—yet it’s surprisingly easy to make. Stick with me, and I’ll walk you through everything you need to know to get it just right!
Why You’ll Love This Recipe
- Festive Flavor Combo: The bright raspberries, nutty pistachios, and silky white chocolate cream make a beautifully balanced holiday treat.
- Light but Decadent: This roulade is airy and fluffy, so you won’t feel weighed down after dessert.
- Impressive Yet Doable: You’ll wow guests without spending hours in the kitchen—it’s a straightforward recipe with practical steps.
- Customizable: You can tweak berries, nuts, or cream flavors to suit your personal taste or dietary needs.
Ingredients You’ll Need
Each ingredient in this Christmas Raspberry Pistachio Swiss Roll Recipe works harmoniously—from the ground raw pistachios lending a unique crunch and flavor, to the fresh raspberries that cut through the sweetness with a tart burst. Be sure to pick fresh, ripe berries and good quality white chocolate for the best results.
- Raw Pistachios: Freshly ground pistachios add great texture and that earthy-nutty flavor you want in a roulade; avoid roasted or salted varieties here.
- Egg Whites and Yolks: Make sure these are at room temperature—they’ll whip up better for a fluffier sponge.
- Granulated Sugar: Provides sweetness and helps stabilize the egg yolk mixture.
- Hot Water: Added to the yolks to gently warm and help dissolve sugar, aiding in a smooth batter.
- Self-Raising Flour: Gives the sponge lift; if you don’t have it, see the note below for a quick homemade substitute.
- Almond Extract (Optional): Just a tiny dash enhances the nutty flavor, but it’s totally optional if you prefer it plain.
- Powdered (Icing) Sugar: Used for dusting and sweetness, plus helps with rolling the cake.
- Fresh Raspberries: The star fruit in this recipe, bursting with freshness; pick firm berries to avoid sogginess.
- White Chocolate: Use good quality melting chocolate for a creamy, smooth filling.
- Unsalted Butter and Cream Cheese: Make sure they’re soft and at room temperature to whip into a luscious cream.
- Heavy Cream (30% fat): Adds lightness and volume to the cream filling; don’t substitute with lower-fat creams.
- Additional Pistachios and Raspberries for Decoration: These add a festive finishing touch and texture contrast on top.
Variations
I love how flexible this Christmas Raspberry Pistachio Swiss Roll Recipe is—you can personalize it in so many ways to suit your holiday mood or dietary preferences. Don’t be shy to experiment!
- Berry Swap: I once tried incorporating blackberries and blueberries alongside raspberries, and it was a hit with my family, giving a deeper berry flavor.
- Nut-Free Version: For nut allergies, you can replace pistachios with finely crushed graham crackers or toasted coconut flakes—just a heads-up, the nutty flavor will be missed but still delicious.
- Chocolate Variation: Instead of white chocolate, try dark or milk chocolate cream for a richer taste; I’ve done this for a more grown-up twist and loved it.
- Alcohol Infusion: A splash of raspberry liqueur or amaretto in the cream takes things up a notch if you’re making this for adults only.
How to Make Christmas Raspberry Pistachio Swiss Roll Recipe
Step 1: Prepare the Pistachio Batter
Start by preheating your oven to 390°F (200°C). I always grind my raw pistachios in a food processor until they’re fine but not powdery—it adds body and a lovely texture to the sponge. Meanwhile, separate your eggs, making sure yolks and whites are at room temperature for better volume. Beat the egg yolks with sugar for about 4 minutes until the mixture turns pale and fluffy—this is key for a light cake. Pour in the hot water gently around the bowl’s edge to warm things up slightly, then fold in the ground pistachios with a rubber spatula.
Step 2: Fold and Bake the Batter
Next, sift the self-raising flour with a pinch of salt directly into your egg yolk mixture and fold it in carefully to keep all the air trapped. In a separate clean bowl, beat the egg whites until you get soft peaks—this adds the glorious fluffiness. Gently fold the whites into the batter in small additions to avoid losing volume. Finally, add almond extract if you’re using it and mix once more. Pour your batter onto a parchment-lined baking tray—shaping it into a neat rectangle around 12 x 16 inches. Bake for 15 to 18 minutes—your sponge should be springy to the touch but still moist.
Step 3: Roll the Cake
This is where you need a little patience but trust me, it’s worth it! Once out of the oven, sprinkle 2 teaspoons of powdered sugar over the top and immediately cover with a clean kitchen towel. Flip the cake gently so the towel is underneath and peel off the parchment paper carefully. Dust the exposed surface with the remaining icing sugar. Then, starting from the short end, roll the cake up tightly with the towel inside—this helps the cake ‘remember’ the shape without cracking later. Leave it rolled for about 10 minutes to cool down. When it’s ready, unroll it and let it rest at room temperature. Don’t stress about curly ends or minor cracks; that just means you made a real cake, not a plastic prop!
Step 4: Make the White Chocolate Cream
While the cake cools, melt your white chocolate gently over a bain-marie or double boiler—slow and steady keeps it smooth. Beat softened butter for about 30 seconds, then add cream cheese and whisk until silky. Add your melted white chocolate and keep mixing until it’s creamy and well combined. Finally, pour in the cold heavy cream and almond extract (optional), beating on medium-high speed until soft peaks form. This cream is luscious and stable enough to spread without slipping.
Step 5: Assemble and Decorate
Unroll the sponge and spread two-thirds of the white chocolate cream evenly across the surface, leaving about a 1-inch gap on one side—this gap helps with rolling without squeezing out the filling. Scatter your fresh raspberries over the cream, then gently roll the cake back up from the bottom, cream side in. Cover the roulade with the remaining cream, smoothing it with the back of a spoon or spatula. Top with chopped pistachios and arrange the reserved fresh raspberries for a festive finish. Pop your creation in the fridge for a while to set—the flavor only gets better after some chill time.
Pro Tips for Making Christmas Raspberry Pistachio Swiss Roll Recipe
- Room Temperature Eggs: This really helps the egg whites whip properly and the yolks blend smoothly, making a lighter sponge.
- Folding Technique: Use a gentle folding motion when adding egg whites to avoid deflating your batter—it’s the secret to keeping it fluffy!
- Rolling While Warm: Rolling the cake while it’s still slightly warm (with the towel) prevents cracking and makes for a perfect spiral.
- Chill Time: Don’t skip refrigerating the filled roulade—it helps the cream set and flavors meld beautifully before serving.
How to Serve Christmas Raspberry Pistachio Swiss Roll Recipe
Garnishes
I love using extra fresh raspberries and roughly chopped pistachios for garnish—not just for looks, but they add a lovely fresh crunch and tartness with every bite. A light dusting of powdered sugar right before serving also gives it that extra festive sparkle.
Side Dishes
This roulade pairs beautifully with a simple glass of sparkling wine or a cup of your favorite holiday tea. For a cozy holiday dessert spread, I often include some peppermint bark or gingerbread cookies alongside—it all balances so well.
Creative Ways to Present
For a special occasion, I like to slice the roulade and arrange it on a festive platter lined with holly leaves or edible flowers. You could also pipe a few dollops of leftover white chocolate cream next to each slice for extra indulgence and a pretty presentation.
Make Ahead and Storage
Storing Leftovers
This roulade keeps really well in the fridge—just cover it tightly with plastic wrap or place it in an airtight container. I usually store leftovers for up to 3 days, and the flavors actually get richer as it rests.
Freezing
If you want to prep ahead, you can freeze the un-iced roulade (wrapped tightly in plastic and foil) for up to a month. Thaw it completely in the fridge before filling and decorating to avoid sogginess.
Reheating
I don’t recommend reheating this dessert because the cream and berries are best served cold. Instead, just let it sit at room temperature for about 30 minutes before serving for a softer texture and better flavor release.
FAQs
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Can I use frozen raspberries for the roulade?
Fresh raspberries are definitely best for this recipe because they hold their shape and texture better during assembly. If you must use frozen, thaw and drain them very well to avoid watering down the cream and sponge.
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What can I substitute for self-raising flour?
You can easily make your own by combining plain all-purpose flour with baking powder (2 teaspoons per cup) and a pinch of salt. Sift these together before adding to the batter for the best rise.
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How do I prevent the swiss roll from cracking?
The key is to roll the cake while it’s still warm and pliable, using a kitchen towel sprinkled with powdered sugar. Cooling it rolled up also helps it ‘set’ the shape and reduces cracking when you fill it later.
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Can I prepare the white chocolate cream ahead of time?
Absolutely! Making the cream a day in advance and storing it covered in the fridge actually helps develop its flavor. Just take it out 30 minutes before you assemble so it softens a bit for easier spreading.
Final Thoughts
This Christmas Raspberry Pistachio Swiss Roll Recipe is one of those desserts that makes holidays even more special. It’s festive, flavorful, and feels indulgent without being heavy—perfect to share around the table with family and friends. I remember the first time I served it, and everyone went crazy for how elegant yet approachable it was. Give it a try this season; I promise it’ll become a new favorite in your holiday baking lineup!
Print
Christmas Raspberry Pistachio Swiss Roll Recipe
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 1 hour
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Description
This Christmas Raspberry Pistachio Roulade is a festive and elegant Swiss roll featuring a moist pistachio-flavored sponge cake filled with luscious white chocolate cream and fresh raspberries. The roulade is decorated with chopped pistachios and more raspberries, making it perfect for holiday celebrations and special gatherings. The combination of nutty pistachios, sweet white chocolate, and tart raspberries creates a balanced and delightful dessert.
Ingredients
For the Roulade:
- 2.5 oz. (70 g) raw pistachios
- 4 egg whites, room temperature
- 4 egg yolks, room temperature
- ½ cup (130 g) granulated sugar
- 2 tablespoons hot water
- 10 tablespoons (80 g) self-raising flour
- 1 pinch of salt
- ⅛ teaspoon almond extract (optional)
- 2 ½ tablespoons (20 g) powdered (icing) sugar
- 10.5 oz. (300 g) fresh raspberries
For the White Chocolate Cream:
- 7 oz. (200 g) white chocolate
- 2.6 oz. (75 g) unsalted butter, softened
- 9.8 oz. (280 g) cream cheese, room temperature
- 9.1 fl. oz. (270 ml) heavy cream, 30% fat
- ⅛ teaspoon almond extract (optional)
For the Decoration:
- 15 fresh raspberries
- 0.5 oz. (15 g) pistachios, chopped
Instructions
- Prepare the pistachios: Preheat the oven to 390°F (200°C). Grind the raw pistachios finely in a food processor and set aside.
- Make the egg yolk mixture: In a bowl, beat the egg yolks with granulated sugar for about 4 minutes with an electric mixer until the mixture is light and whitish. Pour hot water slowly along the sides of the bowl and gently fold in the ground pistachios using a rubber spatula.
- Add dry ingredients: Sift the self-raising flour with salt in a separate bowl. Add this to the egg yolk mixture and gently fold it in with the spatula until combined.
- Whip egg whites: In a clean bowl, beat the egg whites until soft peaks form. Gradually fold the beaten egg whites into the pistachio mixture in three or four additions, mixing gently to keep the batter airy. Stir in almond extract if using.
- Bake the roulade: Pour the batter evenly onto a baking tray lined with parchment paper, shaping it into a rectangle approximately 12 x 16 inches (30 x 40 cm). Bake in the preheated oven for 15 to 18 minutes, until lightly golden and springy to the touch. Remove from oven and let cool for 5 minutes.
- Roll the cake: Sprinkle 2 teaspoons (10 g) of powdered sugar over the top of the warm cake and cover with a clean kitchen towel. Flip the cake over so the towel is now on the table, peel away the parchment paper, and dust the cake lightly with the remaining powdered sugar. Starting from the short end, roll the cake up with the towel inside. Let it cool completely, rolled up, for about 10 minutes. Unroll and let rest at room temperature; surface cracks or curled edges are normal.
- Make the white chocolate cream: Melt the white chocolate gently in a bain-marie or double boiler and allow it to cool slightly. Using an electric mixer, beat the softened butter for 30 seconds until smooth. Add cream cheese and continue whisking until creamy. Mix in the cooled melted white chocolate until combined. Finally, add cold heavy cream and almond extract if using, then whisk on medium-high speed until soft peaks form.
- Assemble the roulade: Unroll the cake and spread about two-thirds of the white chocolate cream evenly over the surface, leaving a 1-inch (2.5 cm) border free of cream on one short end to help with rolling. Distribute the fresh raspberries evenly atop the cream, reserving 15 raspberries for decoration.
- Roll and finish: Carefully roll the cake from the cream-covered short end, forming a tight spiral. Spread the remaining white chocolate cream over the top and sides of the roulade using the back of a tablespoon or spatula. Sprinkle the chopped pistachios evenly on top and arrange the reserved fresh raspberries decoratively. Transfer to a serving platter and refrigerate until ready to serve.
Notes
- Use store-bought self-raising flour or make your own by combining 1 cup (125 g) plain flour with 2 teaspoons baking powder and ½ teaspoon salt; sift together before use.
- For best results, prepare the white chocolate cream one day in advance, cover with plastic wrap, and refrigerate. Take it out 30 minutes before using to soften slightly.
- Remove the roulade from the refrigerator about 30 minutes before serving to allow the cream to soften for easier slicing.
Nutrition
- Serving Size: 1 slice (approx. 100 g)
- Calories: 320
- Sugar: 22 g
- Sodium: 110 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 110 mg
