RASPBERRY CAKE ROLL #raspberry #cake #cream #dessert #food #nobake #tiktokfood #fy #fyp #foryou #foryoupage CREAM 250 gr mascarpone 16 gr whipping cream stabilizer (2 sachets) 8 gr vanilla sugar (1 sachet) 45 gr granulated sugar 500 ml heavy cream BASE ladyfingers 240 ml milk RASPBERRY MIXTURE 250 gr raspberries 85 gr granulated sugar WHITE CHOCOLATE GANACHE 150 gr white chocolate 75 ml heavy cream, unwhipped GARNISH cream raspberries unsalted pistachios Place the raspberries together with the sugar in a frying pan over medium-high heat and allow to cook for 7-10 minutes. Stir regularly. Take a bowl and place a sieve on top. Pour the raspberry mixture through the sieve and press it firmly with a spatula or spoon. Pour the raspberry syrup into a piping bag. Put the mascarpone, whipping cream stabilizer, vanilla sugar, and sugar in a deep bowl. Mix for 1 minute. Gradually add the heavy cream and mix until stiff. Set aside. Briefly dip the ladyfingers in the milk. Arrange the ladyfingers in 3 rows of 8 on a sheet of parchment paper or cling film. Spread some of the cream mixture over the ladyfingers and smooth it out evenly. Do not roll it up yet. Cover and refrigerate for 2 hours to set. After 2 hours, remove the ladyfingers with cream from the refrigerator. Pipe the raspberry mixture over it and spread evenly. Roll up the ladyfingers using the parchment paper. Place the raspberry cake roll in the refrigerator and let it set for several hours, preferably overnight, to allow the flavors to meld. Completely cover the raspberry cake roll with the remaining cream. Heat the heavy cream almost to boiling point. Add the pieces of white chocolate and let it sit for 1 minute. Then stir until smooth. Let the ganache cool slightly. Pour the white chocolate ganache evenly over the cheesecake. Pipe some raspberry syrup on top and use a toothpick to create a marble pattern. Garnish with dollops of cream and raspberries. Bismillah, enjoy! - @kookmutsjes