Recipe for White Chocolate Log with Exotic Fruits

The sponge cake, rolled biscuit
Preheat your oven to 180°C. Whisk the egg yolks and sugar together. Beat the egg whites until stiff peaks form. Gently fold in the egg whites in several batches, lifting with a spatula to avoid breaking them. Next, add the sifted flour and cornstarch. Pour your batter onto a sheet of parchment paper in your rolled biscuit pan. Bake for about 15 minutes, depending on your oven. The top of the cake should feel soft to the touch. Unmold your biscuit by flipping it onto a damp towel and roll it up gently.

Filling mixture
Soak the gelatin sheets in cold water. Melt the white chocolate in a double boiler. Drain the gelatin sheets, and melt them with a bit of milk in a saucepan over low heat. Mix the cream cheese in a bowl with the white chocolate and 1 tsp of powdered coconut. Add the melted gelatin. Mix well and let it firm slightly for 15 minutes in the refrigerator.

Assembly of the log Roll out the sponge. Spread half of the filling on top, place the diced mango at one end, then gently roll the sponge. Spread the remaining cream over the log and refrigerate for at least 4 hours. At the time of serving, add the pulp of passion fruit, a few pieces of mango, and sprinkle with shredded coconut. Now enjoy and let your taste buds travel. For an exotic Christmas.