This is the traditional Christmas dessert in France, the biscuit is the base then you can choose what you want to spread inside: chocolate cream, fruits… 聽馃嚝馃嚪 馃巹 This one with pistachio and raspberries is my favourite!
Ingredients: 6 slices
- 2 eggs
- 1 tsp vanilla extract
- 60 g sugar
- 65 g flour
- 250 g mascarpone
- 50 g icing sugar + 1 tbsp for decoration
- 250 g frozen or fresh raspberries
- 50 g unsalted pistachios + 1 tbsp for decoration
- Optional for decoration: rosemary – you can also decorate your “b没che” with whatever you fancy!
Instructions:
- Separate the egg yolks from the whites in 2 large bowls.
- Whisk the yolks with the sugar and vanilla extract
- Add the flour, you should obtain a thick mixture – it’s normal.
- Whisked egg whites and incorporate them delicately into the mixture, it may take a bit of time.
- Pour the dough on a baking tray covered with baking paper (think about buttering the baking sheet first), spread it with a spatula to form a large rectangle (around 30 by 25cm).
- Bake for 10 minutes in a preheated oven on 200 掳C.
- Turn the biscuit over on a clean damp cloth, roll it up on itself slowly an delicately. Set aside.聽This is to give the form to the “b没che” and make sure the biscuit won’t break when you will roll it.
- Combine the mascarpone and icing sugar together.
- Unroll the biscuit, spread the mascarpone, sprinkle with pistachios, distribute the raspberries, then roll the log as tight as you can. You have to do this very delicately to make sure the biscuit is not breaking.
- Wrap it in film and put it in the fridge for 4 hours or more.聽
- Optional: You can stick some rosemary on top to create small Christmas trees.
- Sprinkle some icing sugar and pistachios to serve.
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