Pistachio and Raspberry Ripple Swiss Roll
This is a delightful bake and can be served with afternoon tea or as a dessert. I use frozen raspberries for this Swiss roll which makes it a year round favourite in our house.
Serves 6-8 people
Ingredients
Pistachio Paste – is available to buy but
if you want to make your own, blitz together 40g pistachio nuts, 15g ground almonds, 2 tsp almond extract, 2 tsp Amaretto, 1 tsp vegetable oil and green food colour, sufficient to make a dark green paste (makes 60g).
You will need a baking tin measuring 26cm x 37cm x 2cm deep lined with non stick baking parchment.
For the Swiss roll
3 eggs
75 icing sugar sifted
75g plain flour or gluten free flour
30g pistachio paste
For the filling
250g Mascarpone cheese
150ml double cream
25g icing sugar
4 tbsp raspberry coulis
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Preparation
Make the coulis by thawing and blitzing 100g frozen raspberries then pass them through a sieve to remove the seeds. The coulis needs to be fairly thick so if it is a too runny reduce it down by boiling for a few minutes in a pan then allow to cool. Alternatively, you could use raspberry jam thinned with a little water but the fruit is better as I don’t add any sugar. The tartness of the fruit is just divine amongst the filling.
To make the sponge
Whisk together the eggs and sifted icing sugar for 5-8 minutes until thick and mousse like and the whisk leaves a trail on the top of the mixture.
Fold in the sifted flour or gluten free flour and finally the pistachio paste. It is a good idea to loosen the pistachio paste with a little of the cake batter – it makes it easier to fold in. To do this take a large spoonful of cake batter and stir it through the pistachio paste in a separate bowl. Once the mixture is thinner then fold through the main bowl of mixture. Transfer to the prepared tin, smooth out and bake at 180 degrees (fan) for 8-10 minutes. Spread out right to the sides of the tin = this batter will not find its own level.
Transfer the sponge still in the tin to a cooling rack and leave for 5 minutes.
Whilst still warm dust the baked surface of the sponge with caster sugar then lay a piece of paper over and use a second cooling tray or baking sheet as an aid, flip over then peel off the original baking paper. The caster sugar will prevent the sponge sticking to the paper. Carefully roll up the sponge loosely in the second piece of baking paper then leave and allow to cool completely. This prevents the roll cracking later.
To make the filling whisk the cream to soft peaks in one bowl and in the other bowl whisk together the mascarpone cheese and icing sugar. Fold the two together and then lastly ripple through the raspberry coulis or jam. Do not over mix – you need a strong ripple effect.
Unroll the cooled Swiss roll and spread the cream inside then re roll. For decoration try a few chopped pistachio nuts and a dusting of freeze-dried raspberry powder or you can use a dusting of icing sugar along with fresh raspberries and chopped pistachios.
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