Raspberry Pistachio White Chocolate Roulade: A Deliciously Elegant Dessert

Preheat your oven to 350°F (175°C). Line a 9×13-inch baking sheet with parchment paper and lightly grease it.
In a mixing bowl, beat the eggs and sugar with an electric mixer on high speed until pale and fluffy, about 5-7 minutes. Add the vanilla extract.
Sift the flour, baking powder, and salt together, then gently fold into the egg mixture in two parts, being careful not to deflate the batter.
Pour the batter into the prepared baking sheet and spread it evenly. Bake for 10-12 minutes, or until the sponge is golden and springs back when touched.
Once baked, remove from the oven and immediately turn the cake onto a clean kitchen towel sprinkled with powdered sugar. Peel off the parchment paper and roll the cake up tightly in the towel while it’s still warm. Let it cool completely.
Make the Raspberry Compote:

In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens, about 10 minutes. Remove from heat and set aside to cool.
Prepare the White Chocolate Filling:

Place the white chocolate in a heatproof bowl. In a separate saucepan, heat the heavy cream and butter over low heat until the butter melts and the cream is just about to boil.
Pour the cream mixture over the chopped white chocolate and stir until smooth and creamy. Allow it to cool to room temperature. Once cooled, beat the mixture until light and fluffy, about 2-3 minutes.
Assemble the Roulade:

Once the sponge cake has cooled, carefully unroll it from the towel. Spread a thin layer of raspberry compote over the sponge cake, leaving about an inch from the edges.
Evenly spread the white chocolate filling over the raspberry compote.
Gently re-roll the sponge cake, starting from one end. Place the roulade seam-side down on a serving platter.
Garnish and Serve:

Sprinkle the finely chopped pistachios over the top of the roulade. Dust with powdered sugar if desired. Slice and serve immediately.
Serving and Storage Tips: