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Pistachio Roulade with Raspberries and White Chocolate

Ingredients

• 70 grams shelled pistachios kernels, plus an extra 15g, roughly chopped
• 4 large eggs (whites and yolks separated)
• 130 grams caster sugar
• 2 tablespoons hot water
• 80 grams self-raising flour
• ⅛ teaspoon salt
• ⅛ teaspoon almond extract
• 20 grams icing sugar
• 300 grams fresh raspberries
• 200 grams white chocolate buttons (or 200g block of white cooking chocolate, roughly chopped into 1cm pieces)
• 75 grams unsalted butter (soft but not oily)
• 280 grams cream cheese
• 270 millilitres double cream
• ⅛ teaspoon almond extract

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