The pistachio roll it’s a sweet greedy perfect for any occasion. It is prepared with a biscuit dough base stuffed with mascarpone cheese And pistachio cream. A recipe that once tried you will never leave!
Ingrediants
- 90 g of flour 00
- 150 g of granulated sugar
- 4 eggs at room temperature
- 1 teaspoon of baking powder
- 1 teaspoon of grated lemon zest
FOR THE COOKIE PASTA:
- 250 g of mascarpone
- 100 g of pistachio spread
- powdered sugar for sprinkling
- 30 g of chopped pistachios
FOR THE STUFFING:
FURTHERMORE:
The pistachio roll it’s a sweet greedy perfect for any occasion, from birthday to dinner with friends. A dessert which is made up of a biscuit dough base stuffed with mascarpone cheese And Pistachio cream and decorated with a little icing sugar and chopped pistachios.
The part that needs the most attention is the roll closure of the cookie dough: help yourself with parchment paper, this will be much simpler, as you will see indicated in the steps. If you are looking for desserts with an uncomplicated and effective recipe, the rolls are always an excellent idea, because they can be customized as desired: with this same base, try the apricot jam roll or the Nutella roll.
If, on the other hand, it is the pistachio ingredient that you want to experiment in your home pastry, we suggest the Nua cake with pistachio cream and the bread and pistachio cake.
OTHER DELICIOUS RECIPES: Tiramisu with pistachio, Roll with chocolate and mascarpone cream, Roll with ricotta, strawberries and pistachios
How to prepare: Pistachio roll
- Execution
- average
- Preparation time
- 30 min
- Cooking time
-
20 min
- Resting place
- in the fridge
- Rest time
-
2h
- Portions
-
8
How to prepare: Pistachio roll
To prepare the pistachio roll, start with the biscuit dough. Separate the yolks from the whites, whip the first together with the sugar, with a couple of electric whisk or with the planetary mixer, until the mixture is very light and fluffy. Add the sifted flour with the baking powder, the grated lemon zest and mix.
Beat the egg whites until stiff peaks are soft. Incorporate them into the previous mixture, mixing with a spatula from bottom to top. Transfer everything to a baking tray covered with parchment paper and roll it out to a thickness of about half a centimeter (we used a 29×25 cm baking pan). Bake in a preheated oven at 180 degrees for about 15-20 minutes.
Remove the cake from the oven and turn it upside down on a cloth, or on a sheet of parchment paper, sprinkled with a little granulated sugar. Brush the surface of the parchment paper with cold water to help you remove it. Once removed all, replace it with a new sheet and roll up. Let it cool completely.
Dedicate yourself to the filling: mix the mascarpone with the pistachio spread with an electric mixer or the planetary mixer until you get a homogeneous cream. Unroll the biscuit dough and using a spoon spread the prepared cream on top.
Roll up again and place in the refrigerator for 2 hours. Then arrange the pistachio roll on a serving dish, sprinkle with icing sugar and garnish with chopped pistachios.
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