Raspberry mascarpone log

Ingredients

For 4 servings

• •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

Method

1. 1.Preheat the oven to Th 7 (210°C).
2. 2.Tap a rectangular plate with sulfurized paper.
3. 3.Separate white from yellow.
4. 4.Drain the yellows 5 min with sugar and a tablespoon of cold water.
5. 5.When the mixture is bleached, incorporate flour, starch and vanilla.
6. 6.Mount the whites in firm snow with a pinch of salt.
7. 7.Using a maryse, gently incorporate whites into the mixture in several times,
8. 8.Spread on the plate.
9. 9.Let cook about 10 minutes.
10. 10.Remove the biscuit on a damp cloth.
11. 11.Remove the sulfurized paper. Separate the white from the egg yolks.
12. 12.Mix the yellows with 60 g of sugar.
13. 13.With a spatula, gradually incorporate the mascarpone.
14. 14.Beat the whites in snow.
15. 15.Add them with 20g sugar.
16. 16.Let the fridge firm for 1 hour. Mix the raspberries.
17. 17.Add the kirsch. Stitch the dough with the fork.
18. 18.Pour a portion of coulis over it.
19. 19.Spread two thirds of the foam over the dough.
20. 20.Have some raspberries.
21. 21.Roll the biscuit slowly with the damp cloth.
22. 22.Cover the log with the rest of the cream.
23. 23.Stir in the fork.
24. 24.Decorate with the rest of raspberries and the rest of coulis.