The Pistachio Cream Paradise Cake Roll is a refined Italian-style dessert that combines the softness of Paradise Cake (Torta Paradiso) with a rich and creamy pistachio filling. Light, fluffy, and delicately sweet, this rolled cake is perfect for celebrations, afternoon tea, or as an elegant dessert to impress guests. The contrast between the airy sponge and the smooth pistachio cream creates a dessert that is both comforting and luxurious.
Ingredients
For the Paradise Cake Sponge
- 4 large eggs (room temperature)
- 120 g (½ cup + 2 tbsp) granulated sugar
- 80 g (⅔ cup) all-purpose flour
- 40 g (⅓ cup) potato starch or cornstarch
- 80 g (⅓ cup) unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- A pinch of salt
For the Pistachio Cream Filling
- 250 g (1 cup) mascarpone cheese
- 120 g (½ cup) pistachio cream spread
- 30 g (¼ cup) powdered sugar (optional, adjust to taste)
- 40 g (⅓ cup) finely chopped pistachios
For Decoration (Optional)
- Powdered sugar for dusting
- Extra chopped pistachios
- Pistachio cream drizzle
Step-by-Step Instructions
1. Prepare the Sponge Cake
Preheat the oven to 170°C (340°F). Line a rectangular baking tray with parchment paper.
In a large bowl, beat the eggs and sugar using an electric mixer for 8–10 minutes, until the mixture becomes pale, fluffy, and triples in volume. This step is essential for achieving a light sponge.
Gently fold in the melted butter and vanilla extract. Sift together the flour, potato starch, and salt, then carefully fold them into the egg mixture using a spatula, working slowly to avoid deflating the batter.
Pour the batter evenly into the prepared baking tray and smooth the surface.
Bake for 12–15 minutes, until the cake is lightly golden and springs back when touched.
2. Roll the Cake
While the cake is still warm, place it on a clean sheet of parchment paper. Remove the baking paper carefully.
Roll the cake gently from the short side, using the parchment paper to guide you. Let it cool completely in its rolled shape—this prevents cracking later.
3. Prepare the Pistachio Cream
In a bowl, mix the mascarpone cheese and pistachio cream until smooth and creamy. Taste and add powdered sugar if you prefer a sweeter filling.
Fold in the chopped pistachios for texture.
4. Fill the Cake Roll
Once the sponge has cooled completely, carefully unroll it.
Spread the pistachio cream evenly over the surface, leaving a small border around the edges.
Roll the cake back tightly, using gentle pressure to keep the filling evenly distributed.
Wrap the roll in parchment paper and refrigerate for at least 1 hour to allow it to set.
5. Decorate and Serve
Before serving, dust the cake roll with powdered sugar, drizzle with pistachio cream, or sprinkle extra chopped pistachios on top.
Slice with a sharp knife and serve chilled or at room temperature.
Tips for Perfect Results
- Always roll the sponge while warm to avoid cracks
- Use high-quality pistachio cream for the best flavor
- Chill the cake before slicing for clean, elegant pieces
Conclusion
This Pistachio Cream Paradise Cake Roll is a beautiful balance of softness, creaminess, and nutty flavor. Easy to prepare yet impressive in appearance, it’s a dessert that brings authentic Italian elegance to your table. Whether for a festive occasion or a simple homemade treat, this pistachio roll is guaranteed to delight every bite.