Rolled Pistachio Genoise with Raspberry Cream Log
Create an elegant and balanced holiday dessert with this rolled log combining the subtle sweetness of pistachio with the tangy freshness of raspberry. Its light and airy sponge cake, delicately green, wraps around a smooth and fruity cream for a taste experience that will delight every palate. Follow our steps to successfully make this revisited classic, perfect for ending a festive meal in style. This log combines elegance and simplicity, offering a contrast of textures and flavors that makes it a memorable dessert. Don't hesitate to decorate it with red berries and toasted pistachio pieces for a final festive touch.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Preheat the oven to 350°F (180°C). Beat the eggs with sugar until the mixture whitens and triples in volume.
- 2
Gently fold in the sifted flour and pistachio powder using a spatula.
- 3
Spread the batter on a baking sheet lined with parchment paper and bake for 12-15 minutes until the sponge is golden.
- 4
Turn the warm sponge out onto a damp cloth, roll it up with the cloth, and let it cool.
- 5
For the cream, blend the raspberries with sugar. Soften the gelatin in cold water, then incorporate it into the warm coulis.
- 6
Whip the heavy cream until stiff peaks form and gently fold it into the cooled raspberry coulis.
- 7
Unroll the sponge, spread the raspberry cream evenly, leaving a border.
- 8
Carefully roll the sponge back up using the cloth. Refrigerate for at least 3 hours before serving.
- For a softer sponge, roll it while still warm in a slightly damp cloth.
- If the cream is too runny, place it in the freezer for 15 minutes before spreading.
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