Mascarpone log, white chocolate and raspberries

How to prepare mascarpone, record, white chocolate, too, berries

A little re-alter of an old formula of the blog with this log with white chocolate and raspberries that I proposed to you three years back (at the absolute starting point of the blog!). 

This formula has incredible achievement consistently. I made it again for our supper on the 25th in light of the fact that I truly adored this log, so I exploited it to revive the photographs on the grounds that since I advanced around there ;- ) 

It is a log tiramu way, the cream is like the acclaimed Italian pastry where I included white chocolate, since Christmas rhymes with chocolate! The roll is splashed, not espresso, but rather raspberry syrup, the youngsters will acknowledge more! 

fixings: 

For the scone: 

• 3 eggs 

• 100g of powdered sugar 

• 100g of flour 

For the cream: 

• 2 eggs 

• 50g of powdered sugar 

• 250g of mascarpone 

• 180g white chocolate baked good 

For raspberry syrup: 

• 150g of raspberries 

• 50g of sugar 

• 10cl of water 

For wraps up: 

• 150g of raspberries 

• some white chocolate chips 

Readiness: 

Scone: 

Step 1

Preheat broiler to 180 ° C. 

Step 2

Isolate the whites from the egg yolks, whisking the yolks with the sugar until the point when the blend brightens and duplicates in volume. 

Step 3

Crease the whites in firm snow with a squeeze of salt. 

Step 4

Consolidate the snow white to the past arrangement, blending tenderly so as not to break them. At long last, blend in the flour, blending delicately. 

Step 5

Spread equitably on a sheet secured with material paper (giving a rectangular shape), at that point heat for 10 minutes. 

Step 6

Expel the bread from the broiler, turn it level on a sodden fabric, evacuate the heating paper and slice the edges to acquire a sharp rectangle and once in a while evacuate the somewhat drier edges of the scone, move it helping you with the tea towel. Permit to cool totally. 

Cream: 

Step 1

Soften the white chocolate in a bain marie and let cool. 

Step 2

Isolate the whites from the egg yolks, whisk the yolks with the sugar until the point when the blend brightens. Add the mascarpone and race to acquire a smooth and homogeneous blend, likewise include the cooled white chocolate. 

Step 3

Whisk the whites and tenderly blend them into the past blend. Save in the cooler. 

Raspberry syrup: 

Step 1

In a pot put raspberries, sugar and water, warm finished medium warmth until the point that raspberries break down, strainer to expel seeds and let cool. 

Dressage and completions: 

Step 1

Once the roll has chilled off, gradually unroll it to abstain from breaking it, at that point absorb it raspberry syrup with a brush. 

Step 2

Spread 3/4 of the mascarpone cream on the scone until around 2 cm from the edge (to keep it from dribbling on moving) put a couple of raspberries along the edge of the bread and move it firmly. 

Step 3

Cover the log with whatever is left of the cream. Draw "wood impact" follows with a fork. 

Step 4

Save in the icebox least 4h. 

Step 5

Just before serving, cut the edges somewhat for a more keen look (I require it before the refrigeration time and it is to maintain a strategic distance from on the grounds that the cream isn't taken, the outcome is less excellent at the closures, however to the cut my roll was lovely ... harm for photographs), at last beautify the log of white chocolate chips and a few raspberries.