The combination of matcha, grapefruit, and raspberry in a light and flavoursome log, ideal for ending a festive meal.

These three flavours blend together in a very balanced way, with none overpowering the others.

The recipe for this matcha, raspberry, and grapefruit log is designed for a log mould that is 20 cm long and 8 cm wide. For the insert, as I didn't have a specific mould for this, I used a small 20×5 cm cake mould. If you have an insert mould, great, otherwise use anything that comes close to these previous dimensions.

The recipe for matcha, raspberry, and grapefruit log

Matcha dacquoise

• 75g of organic almond powder
• 40g organic powdered sugar
• 15g organic cornstarch
• 75g egg whites
• 20g organic powdered sugar
• 5g of organic culinary grade matcha
• A pinch of organic salt

Raspberry froth

• 110g of organic raspberry purée
• 4g gelatin (2 sheets)
• 70g of very cold organic whole liquid cream

The creamy grapefruit

• 35g organic egg
• 10g organic powdered sugar
• Zest of 1/2 organic grapefruit
• 35g of organic grapefruit juice
• 50g organic smooth unsalted butter
• 1.5g gelatin (3/4 of a sheet)

Matcha froth

• 45g of organic whole milk
• 30g organic whole liquid cream
• 15g organic egg yolk
• 10g organic powdered sugar
• 5g of organic premium matcha tea
• 1.5g gelatin (3/4 of a sheet)
• 115g organic whole liquid cream

The matcha sponge cake decoration

• 1 organic whole egg
• 25g organic powdered sugar
• 1 teaspoon of organic culinary matcha
• 15g organic melted butter
• 30g organic flour
• 1 teaspoon baking powder

+ Approximately 200g of pink almond paste for the finishing touch, as well as a few grapefruit segments.

Matcha, raspberry, and grapefruit log recipe

Raspberry froth

Rehydrate the gelatin. Bring the raspberry purée to a simmer, remove from the heat, add the drained gelatin and pour into a large enough dish to cool quickly (the refrigerator can help).

Whip the cream and delicately fold it into the strawberry purée when the latter is at around 25°C.

Pour the raspberry froth into a 20×5 cm mould and freeze for at least 2 hours.

The creamy grapefruit

Rehydrate the gelatin.

In a small saucepan, whisk the whole egg with the powdered sugar and grapefruit zest, add the juice and cook over smooth/medium heat until thickened.

Remove from heat, add the drained gelatin and butter cut into pieces, mix the creamy mixture and pour into a 20×5 cm mould on top of the frozen raspberry froth. Return to the freezer for at least another 2 hours.

Matcha dacquoise

Beat the egg whites, adding the sugar as soon as they begin to form a froth. Gently fold the rest of the ingredients into the egg whites and pipe a biscuit measuring approximately 20 x 7 cm using a piping bag fitted with a large plain nozzle. Pipe two or three layers: use all of the mixture (the dacquoise tends to collapse after baking) and smooth with a spatula.

Bake for 10 minutes at 180°C and remove the biscuit from the baking sheet as soon as it comes out of the oven. Leave to cool, then trim the edges if necessary to obtain a dacquoise measuring 20 x 7 cm.

Matcha froth

Rehydrate the gelatin.

To realise custard: in a small saucepan, bring the milk and cream to a boil with the matcha. Whisk the egg yolk with the sugar, pour the boiling milk-cream mixture over it and return everything to the saucepan. Cook over low-medium heat until it reaches 83°C.

Remove from heat, add gelatin, and let cool to about 27°C before folding in whipped cream.

Then immediately proceed to assemble the matcha, raspberry, and grapefruit log.

Assembling the matcha, raspberry, and grapefruit log

Pour 2/3 of the matcha froth into the log mould. Gently place the raspberry froth/grapefruit creamy insert, pressing down lightly. Then add the matcha dacquoise and fill in the edges with the remaining matcha froth if necessary.

Freeze the matcha, raspberry, and grapefruit log for at least 7 hours.

The quick sponge cake

Mix all ingredients in the order listed and pour the batter into a microwave-safe container. Cook for 50 seconds at 900 W. Allow to cool before cutting into pieces.

Finishes and decorations for the matcha, raspberry, and grapefruit log

Remove the log from the mold and place it on a serving dish.

Spread a large, thin rectangle of raspberry-red marzipan and cover the log with it, cutting off the excess.

Finish by placing chocolate tips and arranging pieces of sponge cake and grapefruit segments on either side of the top of the log.

Let the matcha, raspberry, and grapefruit log thaw slowly in the refrigerator for at least 7 hours.

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