Description
Un dessert élégant et festif, la bûche au mascarpone et à la framboise combine un biscuit roulé moelleux, une garniture légère et crémeuse au mascarpone, et des framboises fraîches ou surgelées. Parfait pour clôturer un repas de fête ou toute occasion spéciale.
Ingredients
Scale
For the Biscuit Roulé:
- 4 œufs
- 100 g de sucre
- 100 g de farine
- 1 pincée de sel
For the Mascarpone Filling:
- 250 g de mascarpone
- 100 g de sucre glace
- 200 g de framboises fraîches ou surgelées
- 1 cuillère à café d’extrait de vanille
For Decoration:
- 150 g de framboises fraîches
- Sucre glace
Instructions
- Prepare the Biscuit Roulé:
- Preheat the oven to 180°C. Line a baking sheet with parchment paper.
- Separate egg whites from yolks. Beat yolks with sugar until pale and fluffy. Add sifted flour gradually.
- Whisk egg whites with a pinch of salt until firm peaks form. Gently fold into the batter.
- Spread batter evenly on the baking sheet and bake for 10 minutes.
- Shape the Biscuit:
- Turn out the hot biscuit onto a damp kitchen towel. Remove parchment paper. Roll with the towel and let cool completely.
- Make the Filling:
- Mix mascarpone, sugar, and vanilla until smooth. Gently fold in raspberries.
- Assemble the Bûche:
- Unroll the biscuit, spread the filling evenly, and roll it back up tightly.
- Decorate:
- Dust with powdered sugar and garnish with fresh raspberries. Chill for at least 1 hour before serving.
Notes
- Roll the biscuit immediately after baking to avoid cracks.
- Use fresh raspberries for decoration to enhance the dessert’s appearance.
- If using frozen raspberries, thaw and drain well before incorporating into the filling.