This Pistachio Raspberry Swiss Roll is a light, fluffy sponge cake rolled with a creamy filling, nutty pistachio flavor, and fresh raspberry brightness. It’s elegant, soft, and perfect for dessert tables or special occasions.

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Pistachio Raspberry Swiss Roll

Ingredients

Sponge Cake

  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 3 large eggs
  • ¾ cup granulated sugar
  • 2 tbsp milk
  • 1 tsp vanilla extract
  • 2 tbsp finely ground pistachios
  • Green food coloring (optional, a few drops)

Filling

  • 1 cup heavy cream
  • 3 tbsp powdered sugar
  • ½ tsp vanilla extract
  • ½ cup pistachio paste or finely ground pistachios
  • 1 cup fresh raspberries

Topping (optional)

  • Powdered sugar for dusting
  • Crushed pistachios

Instructions

1. Prepare the Sponge

  1. Preheat oven to 350°F (175°C).
  2. Line a 10×15-inch baking tray with parchment paper.
  3. In a bowl, whisk flour, baking powder, salt, and ground pistachios.
  4. In another bowl, beat eggs and sugar until thick, pale, and fluffy (about 5–7 minutes).
  5. Mix in milk, vanilla, and optional green food coloring.
  6. Gently fold in dry ingredients until just combined.

2. Bake

  1. Spread batter evenly in the prepared tray.
  2. Bake for 10–12 minutes, until lightly golden and springy.

3. Roll the Cake

  1. Turn the hot cake onto a clean towel dusted with powdered sugar.
  2. Peel off parchment paper.
  3. Roll the cake tightly with the towel while still warm.
  4. Let cool completely.

4. Prepare Filling

  1. Whip cream, powdered sugar, and vanilla until soft peaks form.
  2. Fold in pistachio paste or ground pistachios.

5. Assemble

  1. Unroll the cooled cake gently.
  2. Spread pistachio cream evenly.
  3. Add fresh raspberries on top.
  4. Roll back up carefully.

6. Serve

  1. Dust with powdered sugar and sprinkle crushed pistachios.
  2. Slice and serve chilled.

Tips

  • Roll the cake while warm to prevent cracking.
  • Do not overbake or it will dry out and break.
  • Chill before slicing for clean, beautiful swirls.
  • Use high-quality pistachio paste for the best flavor.

Prep Time

20 minutes

Bake Time

12 minutes

Chill Time

1 hour

Total Time

1 hour 30 minutes

Servings

8–10 slices

Conclusion

Pistachio Raspberry Swiss Roll is a refined dessert with a soft sponge, creamy nutty filling, and fresh raspberry contrast. It’s light, elegant, and perfect for impressing guests without being overly heavy.

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