Christmas Raspberry Pistachio Roulade Recipe

If you’re on the lookout for a show-stopping dessert that’s as festive as it is delicious, then buckle up, because this Christmas Raspberry Pistachio Roulade Recipe is going to become your new holiday favorite. I absolutely love how the nutty pistachio sponge pairs with fresh raspberries and silky white chocolate cream—it’s such a wonderful balance of flavors and textures that your family and guests won’t stop raving about it. Honestly, once you make this roulade, you’ll wonder why you ever settled for store-bought holiday treats!

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Ingredients You’ll Need

These ingredients come together beautifully for a dessert that’s both elegant and festive. A quick tip: opt for fresh, high-quality raspberries and real pistachios (not salted or roasted) to keep flavors bright and natural. Also, using room temperature eggs makes the sponge lighter and easier to work with.

• Raw Pistachios: Make sure they’re unsalted and raw to blend smoothly into the batter.
• Egg Whites & Egg Yolks: Room temperature eggs whip up better and help the sponge rise evenly.
• Granulated Sugar: Gives just the right sweetness while stabilizing the whipped eggs.
• Hot Water: This helps dissolve the sugar, ensuring a smooth batter.
• Self-Raising Flour: Use store-bought or make your own by adding baking powder; this keeps your roulade nice and fluffy.
• Salt & Almond Extract: Just a pinch of salt enhances flavors while almond adds a subtle festive twist.
• Powdered (Icing) Sugar: For dusting, which helps you roll the cake without sticking.
• Fresh Raspberries: Plenty for the filling and decoration—choose ripe but firm to avoid sogginess.
• White Chocolate: Melted carefully for a luscious, creamy filling.
• Unsalted Butter & Cream Cheese: Softened and smooth for a dreamy texture.
• Heavy Cream (30% fat): Whipped to softly hold the filling together.

Variations

I love encouraging friends to make this recipe their own. While the traditional raspberry and pistachio combo is incredible, feel free to swap or add to suit your taste or dietary needs. I’ve played around with a few variations that really work well.

• Berry Mix: I sometimes toss in blueberries or blackberries along with raspberries for a colorful medley of flavors.
• Nut-Free Option: Replace pistachios with ground almonds or oats if you or your guests have nut allergies—just adjust the texture slightly.
• Dairy-Free Version: Use coconut cream instead of heavy cream and a dairy-free cream cheese alternative for a luscious flavor without dairy.
• Chocolate Twist: Try swapping the white chocolate cream for a dark chocolate ganache for a richer, deeper dessert.

How to Make Christmas Raspberry Pistachio Roulade Recipe

Step 1: Whip Up the Pistachio Sponge

Start by preheating your oven to 390°F (200°C). I usually grind the raw pistachios in my food processor until they’re finely powdered—this helps them blend seamlessly into the cake without leaving chunky bits. Next, beat the egg yolks and sugar for about four minutes until it’s pale and fluffy. I find that this step is key for a light sponge. Pour in hot water to dissolve any remaining sugar and fold in the ground pistachios gently with a spatula.

Separately, sift your self-raising flour and salt together before folding them into the egg yolk mixture. Now, whip your egg whites to soft peaks, then carefully fold them in batches into the batter. Don’t rush this part—you want to keep as much air as possible trapped in your mixture. If you add the almond extract, mix it in now. Pour the batter onto a baking tray lined with parchment, shaping it to a neat rectangle about 12 x 16 inches. Bake for 15 to 18 minutes until just golden and springy to the touch.

Step 2: Roll the Sponge While Warm

Once out of the oven, sprinkle about 2 teaspoons of powdered sugar over the cake and cover it with a kitchen towel. Then gently flip the entire thing—cake facing down—with the towel now underneath. Slowly peel off the parchment. Dust the top with the remaining powdered sugar to prevent sticking. Now, carefully roll the cake from the short end with the towel wrapped inside and let it cool rolled up for about 10 minutes. This trick is a lifesaver to prevent cracking later on.

Step 3: Make the Lusciously Creamy White Chocolate Filling

While the cake cools, get the white chocolate ready by melting it gently in a double boiler. I always take mine off the heat a bit early because I like it smooth but not too hot, so it blends nicely. Whip softened butter and cream cheese together until nice and silky, then slowly stir in the cooled chocolate. Finish by whipping the cold heavy cream along with almond extract into soft peaks and folding that into the cream mixture until smooth and fluffy.

Step 4: Assemble Your Christmas Raspberry Pistachio Roulade

Unroll your cooled sponge carefully and spread about two-thirds of the white chocolate cream evenly over the surface, leaving a small gap at one short end so the cream won’t spill out when you roll it back up. Scatter fresh raspberries generously on top—these bursts of fruit make this roulade so refreshing. Then gently roll the sponge back up from the cream-covered edge, squeezing slightly to keep it tight but not squishing the berries.

Cover the roulade with the remaining white chocolate cream and use the back of a spoon to smooth it out beautifully. I love finishing the look with chopped pistachios sprinkled on top and those final 15 fresh raspberries arranged just so—it makes the dessert feel extra special and festive. Refrigerate it for at least an hour before serving to let everything set perfectly.

How to Serve Christmas Raspberry Pistachio Roulade Recipe

Garnishes

I love to keep it simple and festive by topping the roulade with the last fresh raspberries and a sprinkle of chopped pistachios for crunch and color contrast. If you want to add a bit of sparkle, a light dusting of powdered sugar or edible gold dust makes it feel even more holiday-ready—and honestly, who doesn’t want a little extra sparkle at Christmas?

Side Dishes

This roulade shines on its own as a dessert, but if you want to pair it with something else, I recommend a cup of rich hot cocoa or a glass of sparkling wine to balance the creaminess with some fizz and warmth. A simple mixed greens salad with a citrus vinaigrette also complements the roulade nicely if you’re serving this after a big holiday meal.

Creative Ways to Present

For extra holiday flair, I’ve wrapped the roulade partially like a festive log or decorated it with fresh mint and edible flowers. You can also slice it into neat rounds and serve each portion on a small decorative plate with a drizzle of raspberry coulis or chocolate sauce. It’s a guaranteed crowd-pleaser that looks as fun as it tastes!

Make Ahead and Storage

Storing Leftovers

I always store leftover roulade covered tightly in the fridge—this keeps it moist and fresh for up to 2 days. It’s wonderful to slice off pieces and enjoy as a treat the next day. Just make sure it’s well covered so it doesn’t absorb any fridge odors.

Freezing

Freezing roulades can be tricky because the cream can separate, but if you want to freeze it, wrap it tightly in plastic wrap and then foil to protect against freezer burn. Freeze for up to 1 month. When ready to eat, thaw overnight in the fridge rather than at room temperature to keep the texture as good as possible.

Reheating

This dessert is best served chilled, so reheating isn’t usually recommended. However, if your roulade feels a bit too cold or firm from the fridge, simply let it sit at room temperature for 20-30 minutes before serving—this helps the cream soften without melting.

FAQs

Final Thoughts

Making this Christmas Raspberry Pistachio Roulade Recipe has become one of my favorite holiday rituals. It’s the kind of dessert that feels fancy but is truly doable at home, especially with a few tricks up your sleeve. I love seeing the smiles when I slice into it, revealing that vibrant pop of red and the creamy filling. Honestly, it’s just one of those recipes that spreads joy around the table, and you’ll love having it in your festive repertoire. Give it a try this season—you’re going to nail it and love every bite!

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