Sponge cake preparation

• Preheat oven to 180°C (356°F)
• Separate egg whites and yolks
• Beat egg whites with sugar until stiff
• Beat the egg yolks and vanilla until white
• Gently fold the beaten yolks into the stiffly beaten egg whites
• Gradually and gently fold in the sifted flour
• Place your sponge cake mixture in a silicone cookie tin on a baking sheet. Using an angled spatula, spread the mixture over the surface of the mold
• Bake for approx. 15 min. Your sponge cake is ready when it is golden brown and firm to the touch
• Turn out onto a sheet of baking paper

Strawberry compote preparation

• Place gelatine in cold water for 10 minutes
• Heat the fruit coulis in a saucepan, add the sugar and lemon juice and stir
• As soon as the mixture begins to boil, remove from heat and add the gelatine
• Add the finely chopped basil
• Pour the compote into a shallow dish, in a 5 mm layer
• Chill for 4 hours

Light vanilla mousse preparation

• Bring 120g of cream to the boil with the vanilla pod split in 2
• Turn off the heat and leave the vanilla to infuse for 20 minutes
• Reheat, then add the drained gelatine and mix well
• Add the chopped white chocolate to make a ganache
• Whip the 120g of not-too-firm single cream and gently add to the ganache

Log assembly

• Cut out strips of sponge cake and compote
• Pour 2/3 of the vanilla mousse into the mold
• Insert a strip of compote, a strip of sponge cake and then the mousse, alternating until your mold is full
• Add the rest of the mousse on top and smooth with a spatula.
• Place your mold in the freezer overnight
• Turn out the frozen log and spray the entire surface with velvet spray
• Decorate with sugar pearls, basil leaves and edible flowers
• Optional: seal the ends with a slab of white chocolate

Enjoy!