Japanese roll with pistachio cream

Apr 06, 2022
Rotolo giapponese con crema al pistacchio

INGREDIENTS (for the roll)

  • 80 g of flour
  • 4 eggs
  • 100 g of sugar
  • 50 ml of milk
  • 50 ml of rice oil (or seed oil if you prefer)
  • a pinch of salt

    INGREDIENTS (for the pistachio cream)
    200g of mascarpone
  • 100 ml of fresh cream
  • 80 g of pistachio cream
  • 3 g of gelatine

PROCEDURE

  • Prepare the mixture by whipping the egg yolks with 50 g of sugar until the mixture is light and frothy (use a whisk or a planetary mixer with a whisk attachment).
  • Add the pinch of salt, the milk and the oil and continue to whisk.
  • Add the sifted flour using a spatula and movements from bottom to top.
  • Separately, beat the egg whites and as soon as they start to foam, add the remaining 50 g of sugar and continue to beat until you obtain a very firm mixture, like meringue. Add the egg white mixture to the egg yolk mixture delicately, always with a spatula and movements from the bottom upwards.
  • Optional: if you want to get a decorated roll, put a spoonful of dough in a bowl and add the yellow food coloring; put 2 spoonfuls of dough in 2 separate bowls and add the purple food coloring in one and the green in the other (obviously you can have fun with the decoration and colors).
  • Line a 23 x 30 cm baking pan with baking paper. Put the colored doughs in the piping bags and have fun with the designs/patterns on the baking paper (I'm quite clumsy! but polka dots or lines can also work, you can help yourself with a stencil placed under the baking paper as a trace; remember to remove it). Put the pan in the freezer for half an hour (at least 10 minutes).
  • Take it and pour the mixture over the drawings and level with a spatula. Tap the pan on the counter to release any bubbles.
  • Bake at 180° for 15 minutes. Remove from the oven and let cool on a rack. Trim the edges with a knife if necessary.
  • Meanwhile, prepare the pistachio cream.
  • Soak the gelatin sheets in cold water. Heat 2 tablespoons of cream. Squeeze the gelatin and dissolve it in the hot cream, stirring.
  • Whip the mascarpone with the cream and the pistachio cream. Add the cream with the gelatin and whip.
  • Spread the cream on the undecorated side of the dough (always leave the baking paper). Roll it up to form a roll without a spiral, joining the extreme sides and try to seal it by securing it with the baking paper. I rolled everything up with cling film before putting it in the fridge to rest for at least two hours (even overnight is fine). I left over a small bowl of cream, because otherwise it would have overflowed from the roll.
  • Before serving I cut the ends to have a more defined roll. I added a flower sugar at the end.

Find out more!