Raspberry Pistachio Roll Recipe

Prepare and preheat

Preheat oven to 375°F (190°C). Line a 10x15-inch jelly roll pan with parchment paper, leaving a small overhang. Lightly dust the parchment with 1 tablespoon powdered sugar.

Whisk eggs and sugar

In a large heatproof bowl set over (but not touching) simmering water, whisk together 4 large eggs and 2 tablespoons granulated sugar until warm to the touch (about 100°F/38°C) and sugar is dissolved, about 2–3 minutes. Remove from heat and continue whisking until thick, pale, and volume has increased (ribbon stage), about 5–7 minutes using a hand or stand mixer on medium-high.

Add flavor and dry ingredients

Fold in 1 teaspoon vanilla extract gently. Sift together 3 tbsp all-purpose flour, 1 tbsp cornstarch, 1/2 tsp baking powder, and 1/8 tsp salt, then gently fold the dry mixture into the egg mixture in two additions, taking care not to deflate the batter.

Bake

Spread batter evenly in prepared pan with an offset spatula to the edges. Smooth top and tap pan once to remove large air bubbles. Bake 10–12 minutes, until the sponge is lightly golden and springs back when touched.

Roll while warm

While the cake bakes, lay a clean kitchen towel on the counter and dust with remaining 1 tablespoon powdered sugar. As soon as the cake comes out of the oven, loosen edges and invert the cake onto the sugared towel. Peel off parchment. Starting from a short side, roll the cake and towel together into a tight spiral. Allow to cool completely rolled up (about 30–40 minutes).

Make the compote: In a small saucepan combine 2 cups raspberries, 1/4 cup granulated sugar, and 1 teaspoon lemon juice. Cook over medium heat, stirring occasionally, until the raspberries release juices and begin to break down, about 5–7 minutes.

Thicken: Mix 1 teaspoon cornstarch with 1 teaspoon cold water to form a slurry. Stir the slurry into the simmering raspberries and cook another 1–2 minutes until thickened. Remove from heat and pass through a fine-mesh sieve to remove seeds, pressing with a spatula to extract as much purée as possible. Let cool completely (about 20–30 minutes). You should end with roughly 1 to 1 1/4 cups smooth raspberry purée.

Prepare buttercream: In a mixing bowl, beat 3/4 cup softened unsalted butter on medium speed until creamy, about 1–2 minutes. Gradually add 1 cup powdered sugar and continue to beat until smooth and combined.

Add pistachio and season: Mix in 1/2 cup pistachio paste (or very finely ground pistachios), 1/2 teaspoon vanilla extract, and 1 tablespoon heavy cream. Add 1/8 teaspoon fine salt. Beat on medium-high until light and fluffy, 2–3 minutes. Taste and adjust sweetness or pistachio intensity if needed (add up to 1 tbsp extra cream if too stiff).

Unroll and spread

Carefully unroll the cooled cake. If the outer surface is dry or tight, lightly brush with 1–2 teaspoons water or simple syrup to rehydrate. Spread an even layer of pistachio cream over the surface of the cake, leaving a 1/2-inch border along the top short edge to prevent overflow when rolling.

Add raspberry layer

Spoon the cooled raspberry purée over the pistachio cream in a thin, even layer (about 1/3 to 1/2 cup). Gently smooth with an offset spatula. Scatter 1/4 cup chopped toasted pistachios and a few halved fresh raspberries over the purée for texture.

Roll and chill

Starting from the same short side as before, roll the cake tightly but gently, using the towel to guide and keep the roll even. Transfer the roll seam-side down to a platter or baking sheet. Wrap loosely in plastic wrap and chill at least 1 hour to set the shape and flavors.

Finish and serve

Before serving, trim the ends for a neat cross-section. Dust the roll lightly with 1 tablespoon powdered sugar and sprinkle with remaining chopped pistachios and fresh raspberries. Slice into 10–12 pieces and serve chilled or at cool room temperature.