Raspberry and pistachio log is an elegant and delicious dessert that combines the sweet-tart flavor of raspberries with the nutty richness of pistachios. This beautiful Yule log, perfect for holiday celebrations, offers a fresh twist on the traditional chocolate version. Its light, fluffy sponge cake, vibrant raspberry filling, and crunchy pistachio coating make it a show-stopping dessert for Christmas or any festive occasion. Let’s explore how to create this stunning dessert that will surely impress your guests!
Ingredients
For the Sponge Cake:
- 4 large eggs
- 100g granulated sugar (about 1/2 cup)
- 80g all-purpose flour (about 2/3 cup)
- 20g cornstarch (about 2 tbsp)
- 1/2 tsp baking powder
- 1 tsp vanilla extract
- A pinch of salt
For the Raspberry Filling:
- 250g fresh raspberries (about 2 cups)
- 50g powdered sugar (about 1/4 cup)
- 1 tsp lemon juice
- 1/2 cup heavy cream
- 2 tbsp mascarpone cheese (optional, for extra creaminess)
For the Pistachio Coating:
- 100g shelled pistachios, finely chopped
- 50g white chocolate, melted (for drizzling)
Instructions
Step 1: Prepare the Sponge Cake
- Preheat your oven to 180°C (350°F).
- Grease and line a 9×13-inch (23×33 cm) baking sheet with parchment paper.
- In a large bowl, beat the eggs and sugar with an electric mixer until pale, thick, and fluffy (about 5 minutes). This will help create a light sponge.
- Sift together the flour, cornstarch, baking powder, and salt. Gently fold the dry ingredients into the egg mixture using a spatula, being careful not to deflate the batter.
- Add the vanilla extract and stir gently until combined.
- Pour the batter onto the prepared baking sheet, spreading it out evenly with a spatula.
- Bake for 10–12 minutes, or until the sponge is golden and springs back when lightly touched.
- Once baked, remove the sponge from the oven and immediately turn it out onto a clean kitchen towel dusted with powdered sugar. Gently peel off the parchment paper.
- Roll the sponge tightly, starting from the short end, while it’s still warm. Allow it to cool completely, still wrapped in the towel.
Step 2: Prepare the Raspberry Filling
- In a small saucepan, heat the raspberries, powdered sugar, and lemon juice over low heat until the raspberries release their juice and break down into a thick compote. Stir occasionally, then set aside to cool.
- In a separate bowl, whip the heavy cream until stiff peaks form. If you prefer a creamier filling, fold in the mascarpone cheese.
- Once the raspberry compote has cooled, fold it gently into the whipped cream, creating a smooth, light filling.
Step 3: Assemble the Yule Log
- Carefully unroll the cooled sponge cake, ensuring it doesn’t crack.
- Spread the raspberry cream filling evenly over the sponge, leaving a small border around the edges.
- Re-roll the sponge tightly, starting from the short end, this time without the towel. Place the log seam-side down on a serving platter.
Step 4: Coat the Log with Pistachios
- Gently press the chopped pistachios into the surface of the log, ensuring it is evenly covered on all sides.
- Drizzle the melted white chocolate over the top for a festive touch. You can also pipe extra filling in swirls or pipe additional decorations if desired.
Step 5: Chill and Serve
- Refrigerate the completed Yule log for at least 1 hour to allow the flavors to meld and the filling to set.
- Before serving, dust the log with a light sprinkle of powdered sugar or a few extra raspberries for decoration.
- Slice and serve, enjoying the beautiful balance of flavors and textures!
Tips for Success
- Make it ahead: This dessert can be made a day ahead. Simply wrap the assembled Yule log tightly in plastic wrap and store it in the fridge until ready to serve.
- Flavor variations: If you prefer, you can substitute the raspberries with strawberries or blackberries for a different twist, or swap out the pistachios for almonds or hazelnuts.
- Add some liqueur: For an adult touch, you can brush the sponge with a little raspberry liqueur or a splash of rum before rolling it up.
- Pistachio coating: Make sure the pistachios are finely chopped, so they stick to the log easily. You can also use whole pistachios for a chunkier texture.
Raspberry and pistachio Yule log is a festive, flavorful dessert that will surely be the highlight of your holiday table. The delicate sponge, paired with the tangy raspberry filling and crunchy pistachio coating, creates a perfect balance of sweet and savory flavors. Whether for Christmas dinner or any special occasion, this Yule log is a treat that combines elegance with festive cheer.
Try this recipe for your next holiday celebration, and enjoy the rich flavors of raspberry and pistachio in every bite!