Pistachio & Matcha Roulade with Mascarpone Cream & Raspberries

A Showstopper Dessert with the beautiful flavour combinations of pistachio, matcha powder, mascarpone cream and raspberries.

Descriptions

A Showstopper Dessert with the beautiful flavour combinations of pistachio, matcha powder, mascarpone cream and raspberries.

Directions

Step 1

Preheat oven to 200 C. To make the roulade, grind pistachios in a food processor until fine and set aside. Place egg yolks and sugar in a bowl and beat with an electric mixer for about 4 minutes untill the mixture becomes pale in colour. Pour the hot water along the sides of the bowl, add ground pistachios and gently mix with a rubber spatula. In a separate bowl, sift flour, baking powder, matcha powder with salt and add into the egg yolks/sugar/pistachio preparation. Combine with the spatula. In a clean bowl, place the egg whites and beat till soft peaks. Add the beaten egg whites into the pistachio gently folding in intervals. Add the vanilla and almond extract and mix again. Pour the batter on a flat baking tray lined with greaseproof paper and bake for 12 to 15 minutes. Remove the sponge from the oven and let cool for 5 minutes.

Step 2

To roll the sponge, sprinkle top of the sponge with 2 tsp icing sugar and cover with a kitchen towel. Flip the biscuit over, so that the towel is now down on a table. Peel away gently the greaseproof paper and dust the surface of the sponge with the rest of icing sugar. Take the short end of the sponge and roll it up with the kitchen towel inside. Cool the biscuit down for 10 minutes, being rolled up. Let it rest at room temperature. The sponge might have curly ends or surface cracks: it is acceptable.

Step 3

To make the mascarpone cream,whip mascarpone cheese at room temperature with an electric mixer and whisk until smooth. Add the icing sugar, vanilla and orange zest. Finally, add the cold whipping cream and whisk on medium-high speed until the cream forms soft waves.

Step 4

To assemble the roulade, spread two-thirds of the mascarpone cream on the surface of the sponge and spread evenly with a spatula. It is practical not to spread the cream on one of the short ends of the sponge at the width of 2 cm. Arrange fresh raspberries (leave a few raspberries for the decoration) over the cream and roll the roulade gently from bottom to top, starting from the short end of the cake covered with the cream. Joint side down. Transfer the rolled cake on a serving platter. Decorate the cake by piping some mascarpone cream rosettes. Sprinkle top or sides of the cake with chopped pistachios and arrange fresh raspberries & edible flowers on top. Finish with a faint sprinkle of icing sugar on top.

 

For the decoration:

  • Fresh raspberries
  • (30 g) pistachios
  • Mascarpone cream
  • Edible flowers (optional)
  • A sprinkle of Icing sugar

Ingredients
(8-10 servings)

  • 70 g) pistachios
  • 1-2 Tbsp (3-6g) matcha powder
  • 4 eggs whites
  • 4 egg yolks
  • ½ cup (130 g) granulated sugar
  • 2 tablespoon hot water
  • 10 tbsp (80 g) self-raising flour
  • 1 tsp baking powder
  • 1 pinch of salt
  • 2 tsp vanilla extract
  • ⅛ teaspoon almond extract (optional)
  • 2 ½ tablespoon (20 g) icing sugar
  • 300 g fresh raspberries

For the mascarpone cream:

  • (280 g) mascarpone
  • (270 ml) whipping cream
  • 1/2 cup icing sugar
  • 2 tsp vanilla extract
  • Orange zest (optional)
Recipe by Chef Jeeny Maltese
Jeeny Maltese

Jeeny Maltese is a Latin-American born TV chef and food writer. Regularly Featuring as a celebrity chef on RTE One, on the “Today Show with Maura & Daithi” and Virgin Media One on “The Six O’Clock Show”.

Recipe by Chef Jeeny Maltese

Follow me on Social Media