Pistacchio Roll

Mix together sunflower oil and Caravella Gran Avorio.

Then combine with the milk , lemon zest and egg yolks.

Sift the cake flour with baking soda and add it to the mixture, mixing well.

Beat the egg whites with sugar and cream of tartar until stiff peaks form.

Gently fold the egg whites into the Gran Avorio mixture, then pour it into a baking tray. 60x 40 cm.

Preheat the oven to 190°C, then bake at 160°C for about 17 minutes.

In the microwave warm up the Caravella gran Pistacchio at 40/45°C.

Melt the gelatine mass with 100 g of cream.

Combine together the cream with gelatine mass with Caravella Gran Pistacchio.

Stir well than add in 3 times the semi whipped cream.

Let the cream set in fridge before filling the cake roll.

Melt in the microwave White Chocolate Compound.

Combine together Caravella Gran Pistacchio, rapeseeds oil and Pistacchio grains.

Use the Glaze at 40 °C on a frozen cake .

Combine together in a mixing bowl and whip it.

Cut the Caravella Gran Avorio sponge cake in 35 cm wide.

Spread the Gran Pistacchio Mousse on the sponge cake. Roll up, tighten and refrigerate.

Glaze the roll with the Gran Pistacchio Rocher Glaze.

Decorate with green chocolate decor , pistacchio mascarpone cream , whipped cream and fresh raspberries.