Pistachio and rose roulade with lychees and raspberries recipe
This dessert recipe for pistachio and rose roulade sponge cake features sweet lychees, raspberries and a decadent white chocolate-cream filling. It's a great entertaining dessert, too, as you can...
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Ingredients
- 70 gm pistachios, roasted, plus extra to serve
- 4 eggs, separated
- 130 gm caster sugar
- 3 tsp rosewater
- 80 gm self-raising flour
- 1 tbsp icing sugar, sieved
- 150 gm raspberries, plus extra to serve
- 100 gm drained canned lychees, lightly squeezed to remove excess liquid
- Dried rose petals and slivered pistachios, to serve
- White chocolate cream
- 200 gm white chocolate, chopped
- 70 gm unsalted butter, softened, chopped
- 250 gm cream cheese, at room temperature
- 300 ml thickened cream
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