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Gluten-Free Pistachio Raspberry Roulade

Gluten-Free Pistachio Raspberry Roulade


Recipe Created By:
PreGel Professional Training Center

  • Components Of Recipe
  • Gluten-Free Pistachio Sponge
  • Raspberry Mousse
  • Assembly

Gluten-Free Pistachio Sponge

500g (17.6oz)
50g (1.8oz)
320g (11.3oz)
120g (4.2oz)

Method of Preparation

  1. Mix all ingredients in stand mixer with paddle attachment on high speed for 2-3 minutes.
  2. Spread onto silpats lined ½ sheet pans at 300g per pan.
  3. Bake at 428°F/220°C for 5 minutes.
  4. Allow to cool completely at room temperature. *If you are not using this sponge right away, wrap well and store in the cooler, not the freezer.

Raspberry Mousse

300g (10.6oz)
1000g (35.3oz)
75g (2.6oz)
As needed

* can be replaced with

Method of Preparation

  1. In a 5 quart mixing bowl, combine all ingredients.
  2. Whip to desired peaks and use as needed.

Method of Preparation

  1. Flip sponge out of sheet pan and remove the silpats baking sheet carefully.
  2. Turn sponge over so that the best looking side is on the bottom on a sheet of parchment paper.
  3. Spread Raspberry Mousse on the sponge in an even and thin layer.
  4. Tightly roll sponge using the paper to tighten.
  5. Freeze before cutting.
  6. Serve refrigerated.