Red Velvet Roll with Pistachio Cream

Preheat your oven to 190°C (375°F). Line a baking sheet with parchment paper that has a silicone coating.

In a small saucepan, heat the milk along with the butter until it just begins to boil. You can add the red food coloring at this stage for an even mix.

In a large mixing bowl, beat the eggs, egg yolks, and sugar together until the mixture increases in volume by three times. This should take about 5-7 minutes of vigorous whisking.

In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Gradually incorporate these dry ingredients into the egg mixture, stirring gently to avoid deflating the batter.

Take a few tablespoons of the prepared batter and mix it with the warm milk blend. This helps to temper the eggs. Then, pour this mixture back into the main batter and *carefully fold* everything together.

Pour the resultant batter onto the prepared baking sheet. Spread it evenly and bake for approximately 15 minutes or until a toothpick inserted comes out clean.

While the biscuit is baking, gather your cream ingredients. In a mixing bowl, combine the cream cheese, heavy cream, powdered sugar, and pistachio paste. Beat until you reach a *fluffy consistency*.

Once the biscuit has cooled, carefully transfer it onto a clean kitchen towel or another piece of parchment paper. Spread the pistachio cream generously over the surface. For extra crunch, feel free to sprinkle crushed pistachios and freeze-dried raspberries on top.

Starting from the shorter side, gently roll the biscuit into a tight log. Make sure to do this carefully to avoid cracking the biscuit.

Wrap the rolled biscuit in plastic wrap and place it in the refrigerator for a few hours to let it stabilize. After chilling, trim the ends of the roll for a neat finish and decorate with fresh berries if desired.

Enjoy your delicious Red Velvet Roll with Pistachio Cream!