Preparation of the biscuit: Preheat the oven to 180°C. Separate the egg whites from the yolks. Beat the egg whites until stiff with a pinch of salt, incorporating the sugar towards the end. Beat the egg yolks and gently add them to the egg whites. Then gradually incorporate the flour, mixing gently. Spread the dough on a baking sheet covered with baking paper and bake for 10 minutes.
Roll the biscuit: Unmold the biscuit onto a damp tea towel, remove the baking paper and roll it up using the tea towel. Leave to cool completely.
Cream preparation: Melt the white chocolate in a bain-marie and leave to cool. Whisk the egg yolks with the sugar until pale. Add the mascarpone, whisk until smooth, then add the white chocolate. Beat the egg whites until stiff and gently fold them into the cream. Refrigerate.
Raspberry juice: In a saucepan, combine raspberries, sugar and water. Heat until raspberries dissolve, then strain to remove seeds. Let cool.
Assembling the log: Unroll the cooled sponge cake, soak it in raspberry juice. Spread 3/4 of the mascarpone cream on the sponge cake, place 150 g of raspberries on one edge, then roll up tightly. Cut the ends to make clean edges. Cover the log with the remaining cream. Refrigerate for at least 4 hours.
Finishing: Before serving, decorate the log with white chocolate shavings and the remaining raspberries.
Advice :
For an even more festive presentation, you can sprinkle a little icing sugar on top of the log.
Be sure to balance the taste by not soaking the biscuit too much with raspberry juice to prevent it from becoming too moist.
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