Pistachio Chocolate Roulade Recipe | Food Diaries | Chef Zarnak Sidhwa | Dessert

Pistachio Chocolate Roulade Recipe | Food Diaries
Pistachio Chocolate Roulade Recipe | Food Diaries

Pistachio Chocolate Roulade is one of a kind. Trust us, this is the comfort food we all need.

Watch this Masala TV video to learn how to make Pistachio Chocolate Roulade and Cheesy Boats Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 2 August 2021.






  • Flour 135 gm
  • Baking powder 1 tsp
  • Cocoa powder 40 gm
  • Eggs 6
  • Caster sugar 175 gm
  • Butter (melted) 50 gm
  • Cream (whipped) 300 ml
  • Dark chocolate (chopped) 100gm
  • Slivered pistachios to decorate

For Pistachio Filling:

  • White chocolate (finely chopped) 150gm
  • Pistachio paste 100 gm
  • Double cream 100 ml


Heat the oven to 200C/fan 180C/gas 6. Line a 29 x 40cm Swiss roll tin or similar with baking paper. Sift the flour, baking powder and cocoa together. Whisk the eggs and sugar until they are light and fluffy, this can take about 5 minutes, so keep going until they are really fluffy. Fold in the flour, baking powder and cocoa then carefully fold in the butter. Spoon the mix into the tin, level the surface and bake for 15-20 minutes until cooked and springy in the middle.
Leave to cool a little then turn out onto another sheet of baking paper dusted with sugar. Roll up like a swiss roll, keeping the paper sandwiched between the cake layers, and cool completely.
To make the filling, put the chocolate and pistachio in a bowl, heat the cream to boiling, pour this over and stir until smooth. Leave to cool completely and thicken in the fridge.
When the sponge is completely cool, unroll it carefully and spread with the pistachio filling followed by the cream, then roll up like a swiss roll again, this time without the paper in between. Put on a platter or board, seam-side down. Melt the dark chocolate and pour it backwards and forwards over the roll. Sprinkle on the slivered pistachios.


  • Eggplant 1 large
  • Ground chicken ¼ kg
  • Garlic (chopped finely) 5-6 cloves
  • Onion (chopped) 1 large
  • Salt 1 tsp
  • Black pepper ½ tsp
  • Mixed herb seasoning 1 ½ tbsp
  • Crushed red pepper 1 tsp
  • Pasta sauce 1 ½ cups
  • Mozzarella cheese (shredded) 2 cups
  • Olive oil 2 tbsp


Cut the eggplant in half and cut cross sections on the pulp. Remove the flesh and keep aside. Apply oil to the inside of the eggplant halves so that they don’t turn brown. Keep aside. Heat oil and sauté the chopped garlic for 30 seconds. Do not burn the garlic. Add the onions and sauté 1 minute. Add the eggplant flesh and cook until soft. Add the ground chicken and mix well. Toss in the seasonings and herbs and mix well. Pour the pasta sauce and mix. Bring to a boil and keep cooking on medium heat until the chicken is cooked through and the liquid evaporates. Grease a baking dish with oil and place the eggplant halves in it. Start assembling the eggplant boats with mozzarella cheese, then chicken mixture, then again cheese and repeat the layers until the eggplant is completely full. Last layer is always the mozzarella cheese on top. Bake at 350°F (180°C) for 15 minutes or until the cheese melts completely. Enjoy hot served with a side of pasta or dinner rolls and salad. Serves 4-5

Pistachio Chocolate Roulade Recipe in Urdu and English

At Masala TV you can check complete Pistachio Chocolate Roulade Recipe in Urdu and English. This is one of the best recipes by chef Zarnak Sidhwa at Masala TV show Food Diaries. Check out the other best recipes of chefs Zarnak Sidhwa.

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