Give it a go and be sure to tag @afcb_events to let us know how you got on. 

Ingredients

For the roulade: 

• 70 grams shelled pistachios kernels, plus an extra 15g, roughly chopped
• 4 large eggs (whites and yolks separated)
• 130g caster sugar
• 2 tbsp hot water
• 80g self-raising flour
• ⅛ teaspoon salt
• ⅛ teaspoon almond extract
• 20g icing sugar
• 300g fresh raspberries

For the white chocolate cream: 

• 200g white chocolate buttons
• 75g unsalted butter (soft)
• 280g cream cheese
• 270ml double crea
• ⅛ tsp almond extract

Method

1. Preheat oven to 200°C /180°C fan/ Gas mark 6. Grease a 35 x 30cm shallow baking tray and line with baking paper.
2. Place 70g of pistachios in the small bowl of a food processor and grind until fine but not oily. Set aside until needed.
3. Place the egg yolks and sugar in the bowl of an electric mixer with the whisk attachment in place. Mix for about four minutes, until thick and creamy. Transfer the mixture to a large bowl and add the hot water, adding slowly to the bowl. Sprinkle over the ground pistachios and gently fold to combine.
4. Sift the flour and salt together into a bowl, then sift again into the egg yolk and pistachio mixture. Fold to combine.
5. Beat the egg whites in a clean bowl of an electric mixer with the whisk attachment in place. Whisk to form soft peaks, then fold into the pistachio mix, a third at a time, along with the almond extract. Scrape the batter into the tray and bake for 15-18 minutes, or until the cake springs back when lightly touched in the centre. Remove the cake from the oven and set aside for five minutes.
6. Sift half the icing sugar evenly over the surface of the cake and cover with a clean tea towel. Place a wire rack on top, then flip the cake over, so that the wire rack is now underneath the tea towel and cake. Lift off the tray, carefully peel away the paper and lightly dust the top of the cake with the remaining icing sugar.
7. With one of the short ends of the sponge facing towards you, roll up the still-warm cake with the tea towel inside. Allow the cake to rest for 10 minutes, still rolled up in the tea towel (this 'trains' the cake for the final roll), then unroll the cake and set aside to come to room temperature. 
8. Make the chocolate cream while the cake is cooling. Place the chocolate in a bowl set over a pan of simmering water, making sure the base of the bowl is not touching the water. Stir occasionally until melted, then remove from the heat and set aside to cool slightly. Place the butter in the bowl of an electric mixer with the paddle attachment in place. Beat on a medium-high speed for 30 seconds, until smooth, then add the cream cheese. Beat well to combine, then add the melted chocolate. Continue to beat until smooth before adding the double cream and almond extract. Beat on a medium-high speed until the mixture forms soft waves.
9. When ready to assemble, use a small spatula to spread about two-thirds of the white chocolate cream evenly over the surface of the cake. Leave a border of about 2cm without any cream at the short end of the cake furtherest away from you. Place all but twelve of the raspberries evenly on top of the cream, then roll the cake up as before, this time without the tea towel inside. Using a long spatula, transfer the cake to a long platter. Use a small spatula or butter knife to spread the remaining cream all over the cake, smoothing it out as you go. Place the remaining raspberries along the centre of the cake, and sprinkle with the extra pistachio nuts.

Allergens: This recipe contains dairy, milk, nuts. Please ensure you check the ingredients on any store brought items to make sure they are suitable for any dietary requirements.