Chocolate and Pistachio Roll
- Vegetarian
- Energy Kcal 541
- Carbohydrates g 56.3
- of which sugars g 52.5
- Protein g 10.5
- Fats g 30.4
- of which saturated fat g 15.95
- Fiber g 2
- Cholesterol mg 123
- Sodium mg 122
- Difficulty: Difficult
- Prep time: 35 min
- Cook time: 15 min
- Serving: 8
- Cost: High
- Note + 120 minutes of setting
PRESENTATION
Discover the indulgence of a chocolate pistachio roll, a dessert that really captures the essence of Southern Italy—especially Sicily. Now, Sicily is known for its rich culinary traditions, and this treat is no exception. And the creamy, nutty flavor of pistachios paired with smooth chocolate? Super tasty. It all starts with a soft cocoa sponge cake, lovingly wrapped around a filling of white chocolate and pistachio cream. This combo reflects the region’s knack for crafting pistachio delights—using homemade pistachio spreads or pastry creams is a big deal over there.
And the filling? So creamy you won’t be able to resist. It pretty much melts in your mouth. To top it off, there's a sprinkle of pistachio crumble and a drizzle of dark chocolate that adds elegance and a burst of flavor. Each slice offers a stunning swirl of colors and tastes that really, really stands out.
One of the cool things about a chocolate pistachio Swiss roll is you can totally experiment with different fillings. Italians often mix in seasonal goodies like hazelnuts, strawberries, or lemon for a colorful twist. The pairing of crunchy pistachios with the tender chocolate cake makes every bite an adventure. For real. It's not just about looking good—it's simple to prepare, offering tons of creative freedom. Perfect for anything from a cozy gathering to a special occasion. And look, the chocolate pistachio dessert delivers a memorable taste, especially with authentic Sicilian pistachios.
Adding some chopped pistachio and a shiny drizzle of chocolate makes it look fancy without being complicated. Slicing into this dessert reveals a texture that’s both tender and slightly crisp—guests will love it. It is a fantastic way to bring a taste of Sicily to your table. Plus, there are endless variations to explore. Whether you’re sticking with the classic recipe or throwing in your own twist, this roll is bound to be a hit at any gathering, leaving everyone craving more. Really, no question.
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INGREDIENTS
- Ingredients for the sponge cake
- Eggs 7.8 oz (220 g) - (approximately 4 medium)
- Unsweetened cocoa powder 5 tbsp (25 g)
- Type 00 flour ¼ cup (35 g)
- Wildflower honey 1 ½ tsp (10 g)
- Water 1 spoonful
- Vanilla extract 1 tsp
- Sugar 0.4 cup (80 g)
- for the ganache
- White chocolate 1 ¾ cup (300 g)
- Pistachio cream 5 tbsp (70 g)
- Fresh liquid cream 0.625 cup (150 g)
- for decoration
- Dark chocolate 6.5 oz (185 g)
- Pistachios ¼ cup (20 g)
How to prepare Chocolate and Pistachio Roll
To make the chocolate and pistachio roll, first prepare the base by following our Cocoa biscuit dough recipe: separate the yolks (they should weigh about 80 g) from the egg whites (they should weigh about 120 g); in the bowl with the yolks add the honey, water, vanilla extract, and 2 tbsps of sugar taken from the total amount 1. Beat everything with electric whisks 2 until it is light and very fluffy. Set aside, clean the whisks well, then in another bowl pour the egg whites and the remaining amount of sugar (1/4 cup) 3.
Beat again with well-cleaned electric whisks 4 to obtain a white and fluffy mixture; beat the egg whites until they are not too stiff. Combine the two mixtures by gently folding with a spatula from bottom to top to avoid deflating the mixture 5. In a separate small bowl, sift the flour together with the cocoa powder 6,
add the powders to the batter 7 and mix the mixture very carefully to avoid deflating it 8. Pour the batter onto a baking sheet measuring 18x15 inches, slightly greased and lined with parchment paper 9. Spread the batter on the tray evenly, leveling it with a smooth and flat spatula until you reach a thickness of 0.4 inches. Bake the cocoa sponge cake in a preheated static oven at 428°F for 6-7 minutes (no longer) in the center of the oven; the surface of the cake should become just golden, and you should never open the oven as it will retain moisture inside.
Remove the sponge cake from the oven, let it cool completely. Once cooled, remove it from the tray, place it with all the parchment paper on a work surface; then trim the edges with a knife 10. Move on to the cream: finely chop the white chocolate 11 and place it in a large bowl. In a saucepan, heat the cream and bring it to a boil 12, then turn off the heat.
Pour the cream over the white chocolate in two times 13 and mix well. Add the pistachio cream 14 and blend everything with an immersion blender 15
to obtain a smooth and homogeneous cream 16. Cover the cream with cling film in contact 17 and let it set in the fridge for at least 2 hours (or until it is well set). After the necessary time, remove the film and mix the cream, which should have a rather dense consistency 18.
With electric whisks, lightly whip the cream (work it for about 30 seconds) 19 to make it more airy and lighter 20 (do not exceed the indicated time or it might curdle). Fill the cocoa sponge cake with the cream, spreading it evenly with a spatula 21.
Roll the sponge cake from the shorter side tightly but carefully to avoid breaking it (22-23); once rolled 23, wrap it with parchment paper 24 and place in the fridge for about 30 minutes.
In the meantime, take care of the coating: chop the pistachios 25 and the dark chocolate 26, melt the chocolate in the microwave or bain-marie 27.
After resting time, take the roll from the fridge, place it on a wire rack making sure to position parchment paper underneath, pour the melted chocolate (cooled) on the surface of the roll 28, then garnish with chopped pistachios 29. Let it set, then serve your delicious chocolate and pistachio roll 30!