Pistachio Roll with Raspberries

Description

Recipe by John Smith, pastry chef and instructor at the Culinary School.

Ingredients

• Sugar - 10.6 oz
• Egg white - 6.2 oz
• Corn Starch - 0.8 oz
• Pistachios - 7.1 oz
• Mascarpone Cheese Unagrande - 14.1 oz
• 33% Cream - 2 fl oz
• Powdered Sugar - 1.1 oz
• Raspberry leaves - 8.8 oz

Step by Step guide

Step 1

Whip the egg whites (175 g of egg whites is approximately 5–6 eggs) with 300 grams of sugar until stiff peaks form. Place the pistachios in a bag and crush them with a rolling pin. Add the crushed pistachios to the whipped egg whites, along with the starch, and gently fold together, moving from the bottom up to prevent the egg whites from deflating.

Step 2

Spread the meringue evenly on a silicone mat or parchment paper. Place it in the oven preheated to 329°F for 25 minutes. Allow the finished meringue to cool.

Step 3

Mix the mascarpone with sugar and cream.

Step 4

Invert the cake layer onto a board, gently remove the parchment paper, and evenly spread the cream over the layer, leaving a 1–2 cm border from the edges. Arrange raspberries on top of the cream. Roll the cake into a log shape without compressing it, trim the edges, and dust the finished roll with powdered sugar.

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