I like pistachios, raspberries, white chocolate and mascarpone. Today’s choice of dessert was clear. The combination of all these ingredients is absolutely amazing and irresistible. I recommend using blanched pistachios to give the dough a beautiful green color.
Pistachio Sponge Cake:
- 4 eggs – whites and yolks separated
- 4 Tbsp sugar
- 3 Tbsp ground blanched pistachios
- 3 Tbsp flour Schaer mix B
Preheat oven to 200°C. Line a swiss roll tin with parchment paper.
Using a hand mixer or a stand mixer fitted with the whisk attachment, beat the egg whites and granulated sugar together in a bowl on high speed until stiff peaks form. Now start mixing the egg yolks carefully into the whites at the lowest speed. Sift the flour and add the ground pistachios into the egg mixture, folding it in with a metal spoon.
Transfer to the prepared tin and spread evenly. Bake for 20 minutes.
As the cake bakes, place a thin, clean kitchen towel flat on the counter. Sprinkle with sugar. After taking the cake out of the oven, turn the cake onto the towel. Peel the parchment paper from the bottom of the cake. Roll up from the short edge using the towel, then cool on a wire rack.
Filling:
First, slowly heat one packet of frozen raspberries (if you want to sweeten it, you can do it now) and let almost all the liquid evaporate. Remove a tablespoon of liquid and set it aside.
Mascarpone cream:
- 250g mascarpone
- 100g melted white chocolate
- 50g sugar
- 100g heavy cream 40%
Place the mascarpone in a mixing bowl. With an electric mixer, whip the mascarpone for one minute. Add the sugar and melted chocolate and mix a little at a time until it is thoroughly incorporated. If you need, you can still add more sugar. Now add heavy cream and mix for another minute.
Unwind the roll. First spread the raspberry filling onto the cake, then apply the mascarpone cream and roll it up again. Use the leftover mascarpone cream to decorate.
