Ingredients for 4 servings
1 hour and 20 minutes
Whip raw chilled chicken whites with salt and granulated sugar.
Add the ground pistachios in a blender.
Layer the mixture on a parchment-lined baking tray, shape into a square.
Put the tray in the oven and bake for about an hour at 170 degrees. The cake should have a golden hue.
The egg white should not stick to your hands.
Cool the billet.
Whip chilled heavy cream until stiff, add cream cheese and vanillin in batches.
Remove the parchment from the crust, place the cream on it, spread evenly.
Decorate with fresh raspberries.
Roll up the cake with a clean towel.
Place the dessert on a plate, garnish with the raspberries and sprinkle with the pistachios.
Chill the roll for a few hours before serving.