About This Recipe
A light, fresh Yule log recipe.
Ingredients
At Oliviers&Co
3.5oz pistachio supreme
1 tsp Green Lemon Olive Oil
2 tbsp Mango Specialty Vinegar
At the market
For the biscuit
4 eggs
4oz caster sugar
4oz flour
For the cream and decoration
9oz mascarpone
10.5oz ricotta
3 egg yolks
3.5oz powdered sugar
8.5fl oz single cream
3.5g raspberries
1-2 drops green food coloring
1.5oz pistachios
Directions
Preheat oven to 105°F.
Separate the egg whites from the yolks, keeping the yolks, and start beating them with a mixer. When they are frothy, gradually add the sugar until you obtain very stiff egg whites.
Add the egg yolks, green lemon olive oil and mix as little as possible. Pour over the flour, using a sieve, and mix.
Spread the dough to a thickness of 0,4 inch on a baking sheet lined with baking parchment.
Bake for 8 to 10 minutes, then remove the biscuit and slide it onto a wire rack. Moisten a cloth and cover the biscuit.
Heat 5fl oz of water and add the mango vinegar. Mix well and brush over the biscuit.
Beat together the egg yolks and powdered sugar, then add the mascarpone, ricotta, pistachio supreme and coloring, continuing to beat for 2-3 minutes.
Whip the cold cream until stiff. Stir in the whipped cream and spread a large half of the mixture over the cooled biscuit, scatter the raspberries over the top, roll the biscuit up, wrap in cling film and chill for 15 minutes.
Mask the biscuit with the remaining cream, drawing waves with the blade of a knife. Chill overnight.
Sprinkle with pistachios before serving.
