Cranberry, Raspberry, Mascarpone and Pistachio Yule Log

Instructions

1. 1

   Once the cake is baked, right out of the oven, flip onto parchment paper and cover with a clean cloth. Let cool to room temperature.

2. 2

   Remove the cloth and the parchment paper. Cover with two-thirds of the mascarpone and white chocolate cream. Top with the cranberry and raspberry compote. Sprinkle with half of the nougatine.

3. 3

   Roll the cake from the short side and place on a serving dish. Cover with the remaining mascarpone and white chocolate cream. Sprinkle with the remaining pistachio nougatine.