Preheat your oven to 180°C (350°F). Line a baking sheet (about 30×40 cm) with baking paper.

In a clean bowl, whisk the egg whites until soft peaks form. Gradually add the sugar, whisking until you achieve stiff peaks.

In a separate bowl, beat the egg yolks with vanilla extract until pale. Gently fold the egg yolks into the egg whites, followed by the flour, pistachio flour, and salt. Add a drop of green food coloring if desired, folding gently to maintain fluffiness.

Spread the batter evenly on the prepared baking sheet. Bake for 10-12 minutes until the sponge is springy to touch. Once baked, turn the sponge onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the baking paper.

While the sponge is still warm, roll it up with the towel inside. Let it cool completely.

Whip the heavy cream with powdered sugar until it forms stiff peaks. Gently fold in the raspberry jam and half of the fresh raspberries.

Unroll the cooled sponge and spread the cream mixture evenly over it. Scatter the remaining raspberries on top. Reroll the sponge tightly without the towel.

Spread a thin layer of cream on the top of the roll, then sprinkle with chopped pistachios. Decorate with fresh raspberries.

Refrigerate for at least 1 hour before serving to set.