With its festive color and sweet flavors of pistachio and raspberry, this Pistachio-Raspberry and Mascarpone log is as beautiful as it is delicious, ideal for a refreshing Christmas dessert. The sweetness of the pistachio combines with the tangy freshness of the raspberries, while the mascarpone cream provides a light and creamy texture. Easy to prepare and visually irresistible, this log is ideal for adding a festive and refined touch to your Christmas table.
Ingredients
Preparation
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Preheat the oven to 180°C.
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Prepare the sponge cake: Separate the whites from the yolks. Whisk the egg yolks with the sugar until the mixture turns white. Add the pistachio powder, rice flour and starch. Mix well to obtain a homogeneous paste. Beat the egg whites until stiff and gently incorporate them into the mixture. Spread on a baking sheet covered with baking paper and cook for 10-12 minutes at 180°C. Once cooked, turn the biscuit over onto a clean, damp cloth. Carefully remove the parchment paper, then roll the biscuit in the towel. Leave to cool.
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Filling: While waiting for the sponge cake to cool, mix the raspberry puree and mascarpone vigorously.
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Assembly: Once the sponge cake is warm, spread the raspberry/mascarpone puree in an even layer on the biscuit. You can add some raspberries. Then roll the log tightly. Wrap it in cling film and keep it in the refrigerator for at least 2 hours.
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Decorate the log: Remove the cling film and place the log on a serving dish. Decorate with a light dusting of icing sugar, crushed pistachios and fresh raspberries,
