Recipe for Cranberry, Mascarpone, and Pistachio Log

Roulade Cake Preheat your oven to 180°C. Whisk the egg yolks and sugar together. Whip the egg whites until stiff peaks form. Gently fold in the egg whites in several additions, lifting with a spatula to avoid breaking them. Then add the sifted flour and cornstarch.

Pour your batter onto a sheet of parchment paper in your baking tray. Bake for about 15 minutes, depending on your oven. The top of the cake should be soft to the touch. Turn out your cake by flipping it onto a damp cloth.

Mascarpone Cream Beat the cream, mascarpone, and sugar until you achieve soft peaks, then add the melted white chocolate. Whip until you obtain a firm cream. Set aside.

Topping: Cook the cranberries with the sugar and maple syrup over heat. Add the tablespoon of lemon. Mix, then transfer to a bowl, cover with plastic wrap, and let cool.

Nougatine Bring water, sugar, and glucose syrup to a boil until it turns a light brown color. Immediately add the pistachios. Mix well. Spread it out on a silicone mat and flatten it. Let it cool. Once cooled, break the nougatine into pieces. Set aside.

Assembly of the log. Unroll your sponge cake. Spread 2/3 of the cream in an even layer over the cake. Then spread the cranberry filling. Sprinkle with half of the nougatine. Roll your cake up. Then cover it with the remaining mascarpone cream and the rest of the nougatine.

To finish