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Pistachio & raspberry Christmas log

40mn 8pers difficile

A light and fresh Christmas log recipe.

Ingredients

Ingredients

At Oliviers&Co
100g pistachio supreme
1 tsp olive & lime oil
2 cases. mango vinegar sweetness

At the market
For the cookie
4 eggs
110g powdered sugar
110g flour

For the cream and the decoration
250g mascarpone
300g ricotta
3 egg yolks
100g of icing sugar
25cl of liquid cream
100g raspberries
1 to 2 drops of green food coloring
40g pistachios

Steps

Preheat the oven to 220°C.

Separate the egg whites from the egg yolks, keeping the yolks, and start whipping them with a mixer. When they are foamy, gradually add the sugar until you obtain very firm egg whites.

Add the egg yolks, olive & lime oil and mix as little as possible. Pour over the flour, using a sieve, and mix.

Spread the dough to a thickness of 1cm on a baking tray covered with parchment paper.

Bake for 8 to 10 minutes, remove the biscuit and slide it onto a rack. Dampen a cloth and cover the biscuit.

Heat 15cl of water and add the mango vinegar. Mix well and brush the biscuit with it.

Beat together the egg yolks and icing sugar, add the mascarpone, ricotta, pistachio supreme and coloring, continuing to beat for 2 to 3 minutes.

Whip the very cold cream into whipped cream. Incorporate it and spread a large half of the preparation on the cooled biscuit, spread the raspberries on top, roll the biscuit on itself, wrap it in cling film and refrigerate it for 15 minutes.

Mask the biscuit with the remaining cream by drawing waves with the blade of a knife. Refrigerate overnight.

Before serving, sprinkle the log with pistachios.

Oliviers & Co
Genève & Lausanne

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