Cookwares

• Whisk
• Oven

Method

1. 1Step : Preheat the oven to 180°C.
2. 2Step : Separate the egg whites from the yolks. Beat the whites until stiff with the salt.
3. 3Step : Whisk the yolks with the sugar until pale and frothy.
4. 4Step : Fold the sifted flour into the yolk-sugar mixture, followed by the whipped egg whites.
5. 5Step : Spread the batter onto a baking sheet lined with parchment paper.
6. 6Step : Bake for 10 minutes.
7. 7Step : Turn the sponge out onto a damp tea towel and roll it up. Let it cool.

Cookwares

• Whisk
• Oven

Method

1. 1Step : Heat the heavy cream without letting it boil.
2. 2Step : Add the white chocolate and stir until completely melted.
3. 3Step : Add the coulis and stir. Let it cool down to lukewarm.
4. 4Step : Refrigerate the ganache for 2 hours.
5. 5Step : Whip the chilled ganache. Add the mascarpone (optional).

Cookwares

• Whisk
• Oven

Method

1. 1Step : Toss the wild berries with the powdered sugar. Keep chilled.

Cookwares

• Whisk
• Oven

Method

1. 1Step : Unroll the sponge cake.
2. 2Step : Spread the ganache over the sponge.
3. 3Step : Scatter the berries over the ganache.
4. 4Step : Roll up the sponge cake.
5. 5Step : Cover the log with the remaining ganache.

Cookwares

• Whisk
• Oven

Method

1. 1Step : Dust with powdered sugar.
2. 2Step : Decorate with berries and chocolate decorations.