Red Velvet Swiss Roll with Pistachio Cream

Preheat your oven to 375°F (190°C).

Heat the milk, butter, and food coloring until it comes to a boil.

Whisk the eggs, egg yolks, and sugar until pale and fluffy, tripling in volume.

Gently fold in the sifted dry ingredients.

Temper in the warm milk mixture.

Spread the batter evenly onto a baking sheet lined with silicone parchment paper. Bake for 15 minutes.

Whip the heavy cream with powdered sugar. Fold in the cream cheese and pistachio paste, beating until smooth.

Spread the frosting evenly over the cooled sponge.

Scatter the chopped pistachios and berries over the cream.

Carefully roll up the cake and chill in the refrigerator for 2 to 3 hours.