Pistachio Raspberry Roll

Name: Pistachio Raspberry Roll
Cuisine: France
Ingredients: Four 10-ounce boxes frozen raspberries, thawed; 6 large eggs, separated; Pinch of salt; 2½ tablespoons kirsch, Framboise, or brandy; 2½ tablespoons kirsch, Framboise, or brandy; 2½ tablespoons kirsch, Framboise, or brandy; 2 cups ground peeled pistachios; ¾ teaspoon baking powder; 1½ cups heavy cream; Confectioners’ sugar; 1 pint fresh raspberries; Fresh mint leaves

Preparation info

FFR—
12
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

If pistachios are too expensive or time consuming, use almonds and add 1 teaspoon pure almond extract to the batter. The syrup from the raspberries mixed with a few tablespoons of lemon juice can be made into a refreshing sorbet. The baking powder is in the batter to slightly dry it. Please do not freeze this cake.

Ingredients

Four 10-ounce boxes frozen raspberries, thawed
6 large eggs, separated
⅔

Europe
France
Cake
Gluten-free
Vegetarian

Method

Quickly drain the thawed berries from their syrup and immediately puree in a blender. Strain and place in a large, heavy-bottomed saucepan. Over medium heat, cook down to ¼ cup of thick puree. Cool and set aside.

Preheat the oven to