White Chocolate and Pistachio Roulade.
I would like to thank my friend Donna Wade for the inspiration for this roulade. I teamed the chocolate with my other favourites to come up with this recipe and now we all can enjoy something new but with the added decadence of Belgian chocolate. Thank you xxx.
Equipment:
23x33cm Swiss Roll Tin, lined with baking paper.
Preparation.
Melt 100g white chocolate. Leave aside.
Dry roast 50g shelled pistachios, roughly chop and leave aside.
Oven 190c fan forced.
For the sponge.
Use an electric mixer, beat
-100g self raising flour,
-1tsp baking powder,
-80g caster sugar,
-100g butter, at room temperature,
-4 eggs,
-pinch of salt.
Beat to combine the ingredients.
Stir through,
-melted chocolate.
-chopped pistachios (reserve 2tbsp)
Spoon into the prepared tin.
Bake 10-12 minutes or until just firm to the touch.
Invert onto a fresh piece of baking paper.
Leave to cool completely.
Cream filling.
Use an electric mixer, beat
-600g double cream, with
-250g mascarpone cheese,
-3tbsp icing sugar,
-1tsp vanilla bean paste.
Beat until the cream just holds its shape.
Refrigerate until needed.
For the raspberry sauce.
In a large saucepan, put in
-200g frozen raspberries, with
-2tbsp caster sugar,
-2tbsp water.
Leave to cook on low heat until the fruits have softened.
Leave to cool completely.
Pass through a sieve but reserve the juice.
To assemble.
Spoon 1/2 the cream mixture on the sponge, spread evenly, leaving a 2cm gap.
Add softened raspberries.
With the long end facing you, use the baking paper to help, roll the sponge into a cylinder.
Spoon on the remaining cream, spread evenly.
Top with 250g chocolate chunks.
Sprinkle over remaining pistachios.
Serve with the reserved raspberry sauce.
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