White Chocolate & Pistachio Roulade with Rose Petals Recipe from Tankardstown House

White Chocolate & Pistachio Mousse

  • Place the egg whites and castor sugar in a bowl and beat until firm and the mixture holds a figure of 8.
  • Melt the white chocolate gently in a bowl sitting over a pan of boiling water, ensuring there is space between the base of the bowl and the base of the pan. Allow to cool slightly.
  • Add the pistachio to the whipping cream and mix well, then add the melted white chocolate and mix well.
  • Add the pistachio mixture to the egg/sugar mixture and fold through thoroughly.
  • Leave to set in the fridge for 2 hours


  • Scrape the seeds from the ½ vanilla pod and place these with the eggs and caster sugar in a bowl and beat until firm and the mixture holds a figure of 8, stir in a table spoon of warm water.
  • Add the pinch of salt to the flour and fold carefully into the egg, sugar vanilla mixture.
  • Spread the sponge mixture out onto a flat tray approx. 1cm in depth and place in the oven at 180 degrees and cook for 5 mins until springy to the touch. Leave to cool.

Rose Petals

  • Carefully pick undamaged and unsprayed rose petals. Brush lightly with the egg white. Coat well in caster sugar and leave to dry in a warm place.

To Serve

  • Remove the chocolate mousse from the fridge and spread over the cooled sponge. Roll up very carefully to create a nice spiral effect at either end. 
  • Place a spoon of mousse on the serving plate and using the back of the spoon create a nice swoop effect.
  • Slice the roulade and place a slice gently on top of the mousse.
  • Serve with a quenelle of homemade vanilla ice cream.
  • Decorate with the rose petals and some pistachio crumbs.