Pistachio Raspberry White Chocolate Roulade

配料

(Pistachio Sponge)

6 large eggs, room temp

170 g caster sugar

1/4 cup The Good Oil extra virgin rapeseed oil

1 tsp vanilla extract

110 g plain flour

45 g ground pistachios (finely processed)

1 tsp baking powder

1/4 tsp salt

(Raspberry Cream Filling)

300 ml cream

2 tbsp icing sugar

1 tsp vanilla extract

150 g fresh raspberries

(Whipped White Chocolate Ganache)

200 g white chocolate, finely chopped

200 ml cream

1 tsp vanilla extract

1/4 tsp salt

Ingredients (To Finish)

Extra fresh raspberries

Chopped pistachios

White chocolate shavings

Mint leaves

步骤

Preheat the oven to 180C. Grease and fully line a 38 by 28 cm roll tin with baking paper. In a stand mixer, whip the eggs, sugar and vanilla for 6 to 8 minutes until very pale, thick and tripled in volume.

Combine the flour, baking powder and salt in a bowl, then gently fold through the egg mixture with the ground pistachios, taking care not to deflate the batter. Pour into the prepared tin, spread evenly and bake for 12 to 15 minutes until the sponge springs back when lightly pressed.

While it bakes, lay a sheet of baking paper on the bench and dust it lightly with icing sugar. Turn the hot sponge out onto the sugared paper, peel off the lining paper, then roll it up gently inside the clean paper while still warm. Leave to cool completely.

For the whipped ganache, heat the cream to just below boiling and pour it over the chopped white chocolate and salt. Let sit for 2 minutes, whisk until smooth, then chill until thick but still spoonable. Whip to a soft, spreadable consistency.

To make the filling, whip the cream, icing sugar and vanilla to medium firm peaks. Fold through the raspberries (left whole or only lightly broken to avoid bleeding). Chill until assembly.

Carefully unroll the cooled sponge and spread the raspberry cream evenly over the surface, leaving a small border around the edges. Re roll the sponge tightly, then chill for 30 to 60 minutes to set.

Spread the whipped white chocolate ganache over the chilled log, then decorate with fresh raspberries, chopped pistachios, white chocolate shavings and mint leaves. Chill until serving, best enjoyed within 24 hours.