Pistachio Roulade Recipes

LEMON MERINGUE ROULADE WITH PISTACHIO

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6. Line a 23x33cm/9x13in Swiss roll tin with greased non-stick baking paper.
• Whisk the egg whites in a clean large bowl using an electric mixer on full speed until very stiff. Gradually add the sugar, a teaspoon at a time, and still on high speed, whisking well between each addition. Whisk until very, very stiff and glossy and all the sugar has been added.
• Spread the meringue mixture into the prepared tin, sprinkle with the chopped nuts. Bake for about 8 minutes until very golden-brown. Lower the oven to 160C/140C Fan/Gas 3 and bake for 15 minutes more until firm to the touch. Remove and turn upside down on a piece of non-stick baking paper. Carefully peel the paper from the base of the meringue and leave it to cool for about 10 minutes.
• To make the lemon curd, put the butter into a heatproof bowl, add the sugar and whisk by hand until combined. Stir in the egg yolks. Add the lemon zest and juice and whisk until smooth. Sit the bowl over a pan of just simmering water and whisk until the mixture has thickened. This will take about 8-10 minutes. Be careful the water does not boil as this will curdle the curd.
• Reserve 100g/3½oz (about 6 tablespoons) of the lemon curd and set aside. Spoon the remaining lemon curd into a sterilised jar. Seal and label it. It will keep in the fridge for 2 weeks.
• To fill the roulade, mix the reserved lemon curd with the whipped cream, swirling to give a marbled effect. Spread over the cooled meringue. Lightly score the meringue along one long side, slightly in from edge. Use this to help you fold and start to roll the base. Roll up the meringue tightly, using the paper to help you. Sit it on a plate with the join underneath.
• To serve, dust with icing sugar and decorate with Easter chicks.

BANANA PISTACHIO ROULADE CAKE

Steps:

• 1. Preheat oven to 200°C. Grease a 25cm x 30cm Swiss roll pan. Line with baking paper. Dust lightly with flour. Using an electric mixer, beat eggs and sugar together for 5 minutes or until thick and creamy. Using a large metal spoon, fold flour into egg mixture until just combined. Spread mixture over prepared pan. Smooth surface. B ake for 5 minutes or until a skewer inserted into the centre comes out clean. Turn sponge onto a sheet of baking paper. Carefully peel away baking paper lining. Allow to cool. Mash bananas roughly with a fork. Add icing sugar and stir to combine. Fold banana mixture into mascarpone. Spread mixture over sponge, leaving a 1cm border. Using baking paper as a guide, roll up sponge from short end to enclose filling. Place sponge, seam side down, on a plate. Top with crushed pistachios. Dust with icing sugar. Serve.

PISTACHIO ROULADE

Steps:

• For the Cake: Sift together the flour and salt and set aside.
• Mix 2/3 cup of the sugar, 3 of the egg yolks, the vanilla, orange juice and zest in a large bowl.
• Beat on high speed until thick and pale yellow (about 2 to 3 minutes).
• Beat the egg whites and cream of tartar in another bowl on medium speed until soft peaks form.
• Gradually add 1/3 cup sugar, beating until peaks are stiff but not dry.
• Sift flour over yolk mixture.
• Fold in a third of the egg whites, then fold in remainder until incorporated (do not overmix).
• Line a 13-by-18-inch jelly-roll pan with parchment (no greasing necessary).
• Spread the batter evenly in the pan.
• Bake 25 to 30 minutes until golden brown and the cake springs back when lightly touched.
• For the Filling: Chop the chocolate into chunks, place in a bowl over a simmering pan of water and stir until melted.
• Remove from heat and let cool.
• Whip cream until stiff.
• Fold into the chocolate.
• Add the pistachios, mix and refrigerate until firm (about 30 minutes).
• Assembly: Cut two pieces of waxed paper the length of the jelly-roll pan.
• Place on counter, overlapping slightly on the long edge, and sprinkle lightly with sugar.
• Loosen the cake from the pan edges with a small knife.
• Flip the pan with cake over the paper, remove the pan and spread the filling on the cake.
• Start rolling the cake from the long edge.
• Lift the paper and the cake will roll onto itself once you start.
• Roll tightly, wrap in waxed paper and refrigerate.
• Before serving, remove the paper and cut slices on the bias.
• Garnish each piece with piped whipped cream, an orange strip and chopped pistachios, if desired.