No-Bake Pistachio Raspberry Roulade
This no-bake pistachio and raspberry roulade is a light and elegant dessert made with milk-soaked ladyfingers, whipped cream, and sweet pistachio cream. Fresh raspberries add brightness and balance, creating a soft, sliceable roulade that comes together quickly without needing an oven.
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
Tips:
- 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.
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