No-Bake Pistachio Raspberry Roulade
This no-bake pistachio raspberry roulade combines delicate ladyfingers soaked in milk with a light pistachio cream and fresh raspberries. The ladyfingers soften and roll easily, forming a layered dessert that is creamy, fruity, and pleasantly nutty.
Simple to prepare and ideal for warmer days, the roulade sets in the refrigerator before being sliced into neat portions. The combination of airy whipped cream, sweet pistachio cream, and tart raspberries creates a balanced dessert that feels elegant while remaining easy to make at home.
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No-Bake Pistachio Raspberry Roulade
Ingredients
- 18 ladyfingers
- 500 ml milk
- 400 ml whipping cream
- 200 g sweetened pistachio cream
- 250 g fresh raspberries
Instructions
- Briefly dip each ladyfinger in the milk, just until softened enough to bend without breaking.
- Arrange the soaked ladyfingers on a sheet of parchment paper in two columns of nine, forming a rectangle.
- Whip the cream until stiff peaks form. Add the pistachio cream and mix until smooth and fluffy. Reserve 3 tablespoons for decoration.
- Spread the pistachio cream evenly over the biscuit rectangle.
- Arrange a row of raspberries lengthwise down the center.
- Using the parchment paper to help you, carefully roll the rectangle into a tight log.
- Pipe or spread the reserved cream over the roulade. Top with the remaining raspberries.
- Refrigerate for at least 1 hour, or until firm, before slicing and serving.
Notes
- For a firmer texture and cleaner slices, refrigerate for several hours before serving.
- You can substitute the raspberries with blueberries, strawberries, mango, or well-drained canned pineapple.
- For an elegant finish, sprinkle with white chocolate shavings or finely ground pistachios.
Video instructions available:
Follow along with the step-by-step video below for an easier cooking experience.
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