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Pistachio Roulade with Raspberries and White Chocolate
NIGELLA14Ingredients
65Minutes
540Calories
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Ingredients
US|METRIC
10 SERVINGS
- 70 grams shelled pistachios (kernels, plus an extra 15g, roughly chopped)
- 4 large eggs (whites and yolks separated)
- 130 grams caster sugar
- 2 Tbsp. hot water
- 80 grams self raising flour
- 1/8 tsp. salt
- 1/8 tsp. almond extract
- 20 grams icing sugar
- 300 grams fresh raspberries
- 200 grams white chocolate (buttons, or 200g block of white cooking chocolate, roughly chopped into 1cm pieces)
- 75 grams unsalted butter (soft but not oily)
- 280 grams cream cheese
- 270 mL double cream
- 1/8 tsp. almond extract
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NutritionView More
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540Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories540Calories from Fat360 |
% DAILY VALUE |
Total Fat40g62% |
Saturated Fat22g110% |
Trans Fat |
Cholesterol180mg60% |
Sodium180mg8% |
Potassium280mg8% |
Protein9g |
Calories from Fat360 |
% DAILY VALUE |
Total Carbohydrate41g14% |
Dietary Fiber3g12% |
Sugars29g |
Vitamin A25% |
Vitamin C15% |
Calcium10% |
Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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