Mascarpone and Raspberry Log

2. Preparing the mascarpone cream
Whip the cold liquid cream until it becomes frothy.
Add the mascarpone, icing sugar, and vanilla extract. Continue to whip until you obtain a firm and creamy cream.
3. Assembling the log
Carefully unroll the cooled sponge cake.
Spread a thin layer of raspberry jam, followed by a generous layer of mascarpone cream.
Spread the raspberries evenly over the cream.
Roll the sponge cake up to form a log. Place it in the refrigerator for at least 2 hours to firm up.
4. Decoration
Cover the log with the remaining mascarpone cream. Smooth with a spatula or form decorative patterns.
Decorate with fresh raspberries, sprinkle with icing sugar, and optionally add mint leaves or chocolate shavings.
5. Service
Serve chilled, accompanied by a raspberry coulis for an extra touch of indulgence.