Pistachio roll with raspberries
8 servings
120 minutes
Recipe by Alexander Kozhanov, pastry chef and teacher at the School of "Food".
1
Whip 175 g of egg whites (about 5-6 eggs) with 300 g of sugar until stiff peaks form. Place pistachios in a bag and crush them with a rolling pin, add to the whipped egg whites, also add starch and mix gently from bottom to top to avoid deflating the egg whites.
- Egg white: 175 g
- Sugar: 300 g
- Pistachios: 200 g
- Cornstarch: 23 g
2
Spread the meringue evenly on a silicone mat or parchment paper. Place in an oven preheated to 165 degrees for 25 minutes. Allow the finished meringue to cool.
3
Mix mascarpone with sugar and cream.
- Mascarpone cheese: 400 g
- Sugar: 300 g
- Whipping cream 33%: 70 ml
4
Flip the cake onto a board, carefully remove the sheet from it, evenly spread the cream over the cake, leaving a 1-2 cm margin from the edges. Place raspberries on the cream. Roll it up without pressing it, trim the edges and dust the finished roll with powdered sugar.
- Raspberry: 250 g
- Icing sugar: 30 g
