Log tiramisu raspberry (drawing in the dough)

Here is my Christmas dessert, I wanted something other than chocolate (yes, there's no chocolate in life ....) and I wanted to take the idea of rolled log tiramisu raspberry but without the hassle of driving. When I made ​​this log I had found it difficult to roll the biscuit with foam inside. 
I kept the same principle: a sponge cake base (that I chose to decorate with a circumstance pattern ) a mascarpone mousse and homemade biscuits to the spoon inside. I flavored with raspberries slipped into the foam.

8 people (Demarle of log mold) for biscuits spoon: 40 g caster sugar 2 egg whites 15 g potato starch 25 g flour 2 egg yolks 1 pinch of salt icing sugar

for decorated biscuit : 
3 eggs 
95 g flour 
95g caster sugar 
1/2 teaspoon baking powder 
1 pinch of salt

20 g egg white 
20 g icing sugar 
20 g flour 
20 g butter 
green and red food coloring

for mascarpone mousse:
2 eggs 
50 g sugar 
250 g mascarpone 
2 g gelatin sheet

for garnish : 
250g frozen raspberries 
1 tablespoon sugar

Prepare the biscuits : 
Preheat oven to 180 °. 
Separate the white of egg yolks. Put the whites in a bowl and up the snow. Add sugar in three times when they start up. Put the egg yolks in a small bowl, beat slightly to liquefy. Put the flour and cornstarch in a bowl, mix. Add the yolks in sweet whites incorporating gently. Add the flour and starch potato sifted earth (still using a spatula) Pour batter into a pastry bag with a smooth and erect "sticks" rather spaced on a baking sheet lined with parchment paper. (I made ​​thirty not too thick) Sprinkle with icing sugar a cloud. Let stand one minute, then sift again icing sugar over cookies. Place in the oven (preheated to 180 ° for 12 minutes. Remove the cookies from the oven, sprinkle again with icing sugar. Book.

spoon biscuits:
    

you can use spoons biscuits ready, count twenty biscuits (more or less depending on their size and the size of the mold and if you use them according to the bottom of the log)

Prepare sponge cake decorated : 
Begin by making the colored base: In a small bowl, combine the egg white (half white should suffice) put the same weight as the egg white icing sugar, mix well, put the same weight as the flour egg white and the same weight as the white of egg well soft butter. Mix everything to a paste a little liquid and smooth. Separate into two color this base and some red and some green. 
Using a pastry bag fitted with a fine tip or just a plastic syringe to draw holly balls spacing them a little over a sheet of parchment paper or a silicone plate rolled. Take the green and drop small "bunch" alongside holly balls, using a toothpick, draw the leaf tips (we put the toothpick in the center of the "job" and departs outward, thereby obtaining a point, we do this for the entire sheet. 
When all drawings are done, put the plate in the freezer (for 30 minutes) 
Then heat the oven to 180 degrees and prepare the cookie dough . 
yolks whisk 3 egg with 95 g of powdered sugar. whisk length until the mixture whitens. Then add the flour and baking powder and whisk to mix well. 
Beat the egg whites until stiff with a 3 pinch of salt. 
Put a large spoonful of egg white into the batter and mix well to make it more flexible and when it is "relaxed" gently add the remaining whites with a spatula. 
the dough should be homogeneous soft. 
Remove the plate from the freezer and quickly roll the dough on the decorated plate (proceed very quickly to the reasons do not thaw, they risk mix with white paste) I filled a plate 30 cm 40 cm in not putting the paste on a square of 30 cm by 30 cm. Proceed immediately to the oven and cook at 180 degrees for 8 to 10 minutes (the cookie should only be colored and remain flexible under the fingers. Invert the plate on a wet and wrung clean cloth and gently loosen plaque. 
Ask clingfilm the decorated face and gently place the plate in the buche pan, making sure that the drawings are on the outside. Cut the cookie surplus and keep eventually to the bottom of the buche. Place in the fridge after recording.

Decorated cookie:
 
            

Prepare the mascarpone mousse : 
Rehydrate the gelatin in cold water container (10 minutes) 
Separate the whites from the yolks. 
Whisk length the yolks with the sugar (several minutes at least 7-8 minutes) the mixture should be very light, almost white. Add the mascarpone whipped several times and still 5 minutes. 
Beat the egg whites with a pinch of salt. Squeeze gelatin and melt in the microwave.Take a small amount of paste and mix vigorously with the melted gelatine (it should not be lumpy) Gelatin mixes better with a warm liquid, cream can warm up a bit before adding the melted gelatine. Mix well and pour the mixture into the remaining cream, mix again. 
Gently fold the whites into the mascarpone cream with a spatula.

mascarpone mousse
   

garnish log: 
Heat 50 g of raspberries with a little sugar. When the raspberries were mashed add water for a liquid in which it quickly dip the biscuits. 
Remove the log from the refrigerator and place a layer of mascarpone cream. Sprinkle with raspberries. Quickly dip in the juice of raspberries the biscuits one by one and place them on the raspberries in a layer. Put a fresh coat of cream, raspberries, soaked biscuits. Finish with a layer of cream. Make the bottom of the log by putting part of the previously cut biscuit or putting biscuits and spoons too soaked juice if at all. 
Wrap the log in plastic wrap and let stand 24 hours.

dressage:
     

To serve: turn the buche on an elongated plate and carefully remove the mold. Remove foil and serve.

verdict: fresh and light, this dessert was a success. The foam has a good hold without being compact, it remains creamy. Cutting is easy. 
You can do the same thing but in a classic version of tiramisu so with coffee instead of raspberries and putting a little bitter cocoa cookie dough. 
If the decorations put off, keep a few mascarpone foam to cover the log (or make a whipped cream) and sprinkle with white chocolate shavings.

I wanted to decorate the ends of my log as to the log below but I had more white chocolate and I did not want to dark chocolate. I could have put some toasted slivered almonds.

for dipping biscuits, take due raspberry juice with heated and mashed raspberries or with a little raspberry jelly or syrup (water and sugar to boil and reduce) or some diluted alcohol in a syrup.

Basically my leaves should not be green spinach, but I had more yellow, I put the orange and blue and it gave this color ... er ... special. It would be nicer a little clearer I admit, but that did not stop the diners to taste my log!