Raspberry mascarpone Christmas log

The preparation step by step

1. Make the raspberries

   Pour 250 g of raspberries and 35 g of sugar into a small saucepan. Heat over medium heat for about 5 minutes, stirring and crushing the fruit with the spatula. If the fruit is frozen, it starts to thaw over low heat; the compote must then be bubbling gently and become homogeneous.

2. Thickened and cooled the compote

   Spread the 8 g of starch in the 15 g of cold water, then pour this mixture on the fruits while stirring. Keep a small boil for 1 minute: the trace of the spatula becomes visible. Spread in a shallow dish, lets the steam fall, covers and refrigerates for at least 1 hour, until fully cooled.

3. Prepare the plate and eggs

   Preheat the oven to 180 °C in conventional oven setting (no fan). Tapes the 30 x 40 cm baking paper. Melt the 20 g butter and allow it to cool until lukewarm. Break each egg into a small bowl; separate the white from the yolk by passing the yolk between the half shells. Gather the four whites and four yolks in two bowls.

4. Whisk both preparations

   Whisk the four yolks with 70 g of sugar for 3 minutes: the mixture must fade and thicken. Using clean beaters, whisk the four egg whites with the salt, then add the remaining 30 g sugar in three additions. Stop when the foam forms a soft peak at the end of the whisk, without becoming dry or lumpy.

5. Finish and spread the dough

   Fold in a third of the whites to the yolks to soften them. Add the other whites and 100 g of sifted flour in two, with a spatula running from the bottom to the top. Mix two spoonfuls of lukewarm butter dough, then pour this mixture back into the bowl. Regularly spreads over the entire plate, right down to the corners.

6. Monitors the baking of sponge

   Bake at mid-height for 10 to 12 minutes, without opening for the first 8 minutes. The sponge should be slightly golden, soft under one finger and no longer leave wet dough. Take it out as soon as these benchmarks are combined: a prolonged cooking dries this thin layer and makes rolling more difficult.

7. Preroll and let cool

   Spread the dish clean, moistened and then very well wrung, on the worktop. Turn the hot sponge over, baking tray removed, then gently peels off the baking paper. Roll the sponge immediately with the tea towel, starting from a side of 30 cm. Let it cool for 30 minutes as well: the future log will be about 30 cm long.

8. Whip the mascarpone cream

   In a cold bowl, combine 250 g of mascarpone, 200 g of cream and 30 g of icing sugar. Whisk first slowly, then at medium speed for 1 to 3 minutes. Stop when the marks of the beaters remain visible and the cream holds. Reserve about 180 g in the refrigerator for the cover.

9. Divide the two trimmings

   Unroll the cold sponge and remove the tea towel. Spread all the cold compote in a thin layer, leaving a border of 2 cm on the edge that will close the roll. Place in small touches the remaining 300 g of cream, then gently connect them with the spatula without completely mixing the two colors.

10. Roll and let cool

    Roll the sponge from the side of 30 cm opposite the empty border. Guide it with the tea towel, without too tight not to chase the filling. Place the closure under the log on the service plate. Cover and refrigerates at least 2 hours to firm the cream and then facilitate cutting.

11. Decorate with cream and fruit

    Cover the cold log of 180 g of reserved cream, leaving simple traces of spatula. Quickly rinse the 50 g of fresh raspberries and delicately dry them on absorbent paper. Spread them over the top, only when their surface is dry, to prevent them from coloring the white cover too quickly.

12. Serve without crushing the spiral

    Keep the log in the refrigerator until service. Use a long clean knife to cut eight slices; wipe the blade after each cut so as not to spread the compote over the cream. Serve each part with one of the fruits of the decor. The sponge should remain supple, with a thin red line between two clear layers.