- 4 eggs
- 120 g sugar
- 50 g flour
- 30 g cornstarch
- 20 g unsweetened cocoa powder
- 2 tsp. baking powder
- 500 g frozen raspberries
- 50 g sugar
- 2 egg whites
Position the butterfly whisk in the mixing bowl and add the eggs and sugar. Whip 15 min/37°/speed 3.
At the tone, remove butterfly whisk and add flour, cornstarch, baking powder and cocoa powder. Mix 1 min/speed 3. Pour mixture in a cookie pan covered with parchment paper. Place in oven for 15 min at 350° F. Once baked, flip the genoise over a teatowel, remove parchment paper and roll the genoise with the teatowel, as shown on the photo. Let cool completely.
Place sugar in a clean and dry mixing bowl. Pulverize 10 sec/speed 10.
Add the frozen raspberries and program Turbo/1 sec/ 4 times.
Scrape the preparation down, add the egg whites and program 40 sec/speed 9, using the spatula through the lid's hole to help blending.
Scrape the preparation down and insert the butterfly whisk. Program 20 sec/speed 4.
Delicately unroll the genoise and spread the frozen raspberry sorbet 1 cm thick all over. Reshape into a roll.
Place the rest of the sorbet in a pastry bag and decorate the top of the log as you wish, as shown on the photo. Place in the freezer until ready to serve.
• Sorbet variations include frozen mangoes, or strawberries. • Ready to serve: Soak the knife's blade in hot water between each slice.