Raspberry mascarpone log
- Total time
- 50 min
- servings
- 4 servings
- Dish type
- Dessert
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Prep
40 min
Cook
10 min
Total time
50 min
Ingredients
Ingredients
- 2 2 eggs
- 60 g 60 g sugar powder or meal
- 25 g 25 g flour
- 25 g 25 g starch
- 1 sachet 1 bags of vanilla sugar
- 1 pincée 1 pinches of salt or fine salt
- 200 g 200 g mascarpone
- 200 g 200 g raspberries
- 2 2 egg yolks
- 3 3 egg whites
- 1 1 box of raspberries in syrup or frozen raspberries
- 1 1 c. to s. of kirsch
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Method
- 1
Preheat the oven to Th 7 (210°C).
- 2
Tap a rectangular plate with sulfurized paper.
- 3
Separate white from yellow.
- 4
Drain the yellows 5 min with sugar and a tablespoon of cold water.
- 5
When the mixture is bleached, incorporate flour, starch and vanilla.
- 6
Mount the whites in firm snow with a pinch of salt.
- 7
Using a maryse, gently incorporate whites into the mixture in several times,
- 8
Spread on the plate.
- 9
Let cook about 10 minutes.
- 10
Remove the biscuit on a damp cloth.
- 11
Remove the sulfurized paper. Separate the white from the egg yolks.
- 12
Mix the yellows with 60 g of sugar.
- 13
With a spatula, gradually incorporate the mascarpone.
- 14
Beat the whites in snow.
- 15
Add them with 20g sugar.
- 16
Let the fridge firm for 1 hour. Mix the raspberries.
- 17
Add the kirsch. Stitch the dough with the fork.
- 18
Pour a portion of coulis over it.
- 19
Spread two thirds of the foam over the dough.
- 20
Have some raspberries.
- 21
Roll the biscuit slowly with the damp cloth.
- 22
Cover the log with the rest of the cream.
- 23
Stir in the fork.
- 24
Decorate with the rest of raspberries and the rest of coulis.
Nutrition
- calories
- 245 kcal
- fatContent
- 12 g
- fiberContent
- 2 g
- sugarContent
- 20 g
- sodiumContent
- 65 mg
- proteinContent
- 7 g
- cholesterolContent
- 125 mg
- carbohydrateContent
- 28 g
- saturatedFatContent
- 7 g
- unsaturatedFatContent
- 5 g
Indicative values from the source, for the original recipe.
Source : recette-plus
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