Pistachio and raspberry Swiss roll

For the pistachio sponge

1.     Separate the egg whites from the yolks. In a large bowl, whisk the yolks with the sugar until the mixture turns white.

2.     Then stir in the flour and ground pistachios.

3.     Whisk the egg whites until stiff, then fold them gently into the previous mixture.

4.     Roll out the dough on a baking tray lined with baking paper. Then bake for around 10 to 12 minutes in an oven preheated to 180°C.

5.     As soon as it comes out of the oven, roll the sponge in a clean, slightly damp tea towel. Leave to cool completely.

For the raspberry cream

1.     Pour the mascarpone and the Alsace Lait Label Rouge crème fraîche into a bowl, then whisk until the cream is stiff.

2.     Gently fold the raspberry coulis into the whipped cream.

Assembling the roll

1.     Carefully roll out the cooled sponge.

2.     Spread the raspberry cream over the entire surface and top with a few fresh raspberries.

3.     Roll the sponge up tightly, then wrap it in cling film to keep its shape.

4.     Place the roll in the fridge, ideally overnight, to allow the cream to firm up.

5.     Before serving, sprinkle a few raspberries and crushed pistachios over the top. Finish by dusting with icing sugar.

Photo credit: Marie Soehnlen