Delight of a Log with Raspberries and Pistachios: A Fresh & Elegant No-Bake Dessert
Imagine a dessert that’s as beautiful to look at as it is delicious to eat, with layers of creamy goodness, vibrant fruit, and a delightful nutty crunch. This Raspberry and Pistachio Log is exactly that! It’s a stunning, no-bake creation that combines the tangy sweetness of fresh raspberries, the rich creaminess of mascarpone, and the subtle crunch of pistachios, all rolled up in a convenient ready-to-go cake. It’s the perfect treat for any occasion, offering a burst of flavor and freshness that will truly delight your guests.
Why I Love This Recipe
This Raspberry and Pistachio Log has quickly become a cherished recipe in my collection. What I love most about it is its elegant presentation despite being incredibly simple to make—it’s a no-bake wonder, which is a huge plus, especially on a warm day here in Marion, South Carolina! The combination of tangy raspberries, rich mascarpone, and crunchy pistachios is simply divine, offering a balance of textures and flavors that feels both sophisticated and comforting. It’s perfect for impressing guests at a dinner party or simply enjoying a luxurious dessert without spending hours in the kitchen. Every slice is a testament to fresh, vibrant ingredients coming together beautifully.
Ingredients
Here’s what you’ll need to create this delightful Raspberry and Pistachio Log:
- 200 g fresh raspberries
- 150 g unsalted pistachios (shelled)
- 200 grams mascarpone
- 3 eggs
- 100 grams sugar (granulated)
- 1 bag vanilla sugar (or 1 tbsp granulated sugar + 1 tsp vanilla extract)
- 1 teaspoon lemon juice
- 1 rolled cake (ready-to-go, plain sponge roll)
- Some crushed pistachios for decoration
Swaps and Notes
- Rolled Cake: The recipe calls for a ready-to-go rolled cake (sometimes called a sponge roll or Swiss roll cake base). This is a huge time-saver! If you cannot find one, you would need to bake a thin sheet cake and roll it, then unroll it once cooled.
- Vanilla Sugar: If you don’t have vanilla sugar, simply use 1 tablespoon of regular granulated sugar and add an extra teaspoon of vanilla extract to the egg mixture.
- Pistachios: Ensure your pistachios are unsalted. For the best flavor and color, choose bright green pistachios. You’ll need whole pistachios for the filling and extra crushed ones for garnish.
- Raspberries: Fresh raspberries are ideal for their vibrant flavor and texture. Frozen raspberries can be used, but thaw them and drain any excess liquid well to prevent making the filling too watery.
- Mascarpone: Ensure your mascarpone is at room temperature to ensure it blends smoothly into the egg mixture.
- Sweetness Adjustment: The amount of sugar is balanced for the tartness of raspberries. If your raspberries are very sweet, you can slightly reduce the sugar amount.
Instructions
Let’s create this elegant Raspberry and Pistachio Log:
- Prepare the Cake Roll: If your rolled cake requires baking, preheat your oven to 180°C (350°F) and follow its instructions. Otherwise, ensure you have your ready-to-go sponge roll cake prepared and unrolled.
- Prepare the Egg Mixture: In a large bowl, beat the 3 eggs with the 100 grams of granulated sugar and 1 bag of vanilla sugar (or 1 tablespoon granulated sugar + 1 teaspoon vanilla extract) until the mixture becomes pale, thick, and foamy. This will take several minutes with an electric mixer.
- Incorporate Mascarpone: Gently add the mascarpone to the egg and sugar mixture. Using a spatula or whisk on low speed, gently fold or beat until it is just combined and smooth. Be careful not to overmix, which can break down the mascarpone.
- Add Fruit & Flavor: Gently fold in the 200 grams of fresh raspberries and 1 teaspoon of lemon juice into the mascarpone mixture. Mix until you achieve a homogeneous preparation, taking care not to crush the raspberries too much. Then, gently stir in the 150 grams of whole unsalted pistachios.
- Spread the Filling: Carefully unroll your ready-to-go cake roll onto a clean surface. Spread the prepared raspberry and pistachio mascarpone filling generously and evenly across its entire surface, leaving a small border at one end if preferred for rolling.
- Roll and Chill: Starting from one end, roll the cake tightly with the filling inside. Once rolled, wrap the entire log tightly in plastic wrap to help it hold its shape. Refrigerate for at least 2 hours, or preferably overnight, to allow the log to set well and the flavors to meld.
- Garnish and Serve: Before serving, carefully unwrap the log. Garnish the top generously with the crushed pistachios and arrange a few fresh raspberries for decoration.
- Slice and Enjoy: Slice the log into individual portions (about 1-inch thick slices) and serve immediately. Enjoy this delightful and fresh dessert!
Nutritional Information:
This raspberry and pistachio log packs about 250 calories per serving, with 6g of protein and 15g of lipids. It’s packed with flavor and freshness.
Prep time: 30 minutes | Cook time: 0 minutes (assuming pre-made cake roll)
Tips for Success
- Room Temperature Mascarpone: Ensure your mascarpone is at room temperature for the smoothest, lump-free filling.
- Gentle Folding: When incorporating the mascarpone and then the fruit/nuts, use a light hand to keep the mixture airy.
- Tight Roll: Roll the cake tightly from one end to ensure the filling is evenly distributed and the log holds its shape.
- Thorough Chilling: The chilling time is crucial for the log to firm up and for the flavors to fully develop, making it easier to slice neatly.
- Fresh Garnishes: Garnish right before serving for the freshest look and best texture from the crushed pistachios and fresh raspberries.
Serving Suggestions and Pairings
This Raspberry and Pistachio Log is an elegant dessert that stands beautifully on its own.
- Simple Elegance: Serve slices on individual dessert plates, perhaps with a dusting of powdered sugar if desired (though the log is already sweet).
- Fruit Coulis: A light drizzle of raspberry coulis or a passion fruit sauce could add another layer of flavor.
- Tea or Coffee: It pairs wonderfully with a delicate cup of black tea or a post-dinner espresso.
- Wine Pairing: A sparkling rosé or a Moscato d’Asti would complement the sweetness and fruit notes.
- More No-Bake Delights: If you love easy, no-bake desserts, this would be a fantastic addition to a dessert spread alongside my Big Family Banana Pudding or a vibrant Grasshopper Pie.
Storage and Leftover Tips
Store any leftover Raspberry and Pistachio Log tightly wrapped in plastic wrap or in an airtight container in the refrigerator for up to 3-4 days. It is best enjoyed chilled. Freezing is not recommended as the texture of the mascarpone and raspberries can change upon thawing.
More Recipes You Will Love
If you appreciate easy, delicious, and sometimes no-bake desserts, you’ll surely love these other fantastic recipes from Chef Maniac:
- For another creamy, classic comfort, my Big Family Banana Pudding is always a favorite.
- If you’re a fan of rich chocolate, don’t miss these Chocolate Chip Cookie Dough Brownie Bombs.
- My recipe for The Best Peanut Butter Brownies I’ve Ever Made is a consistent crowd-pleaser.
- For a refreshing no-bake treat, this Grasshopper Pie is a dream come true.
- And if you enjoy the cozy flavors of fall, this Pumpkin Delight Dessert is wonderfully comforting.
This Raspberry and Pistachio Log is a true delight – a simple yet elegant dessert that brings fresh, vibrant flavors to your table with minimal effort. It’s proof that beautiful and delicious creations don’t always require an oven. Give it a try, and savor the taste of this unique, fruity, and nutty treat!
What’s your go-to elegant dessert when you want to impress without the stress? Share your ideas in the comments below!
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