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Shared By Katie Heathershaw

Pistachio Roulade With Raspberries And White Chocolate | Guest Recipes | Nigella's Recipes | Nigella Lawson Youtube Pinterest Twitter Facebook Instagram Vimeo Bookmark Entries Burger New Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Nigella Lawson Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Bookmark Comment Camera Scales Quantity List Reorder Remove Open Book

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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