Chocolate ganache : Bring the cream to a boil. Pour it on the chocolate, and stir until the mix gets smooth. Take aside at room temperature.
Mascarpone cream : Put the gelatin sheet to soak into cold water. In a bowl, put the mascarpone, the sugar and the cold whipping cream, and whisk until you get a firm cream.
Heat the 2 Tbsp of cream, and melt the soaked gelatin sheet in it. Then, add this mix to the mascarpone cream and mix well. Put in the fridge.
Line your cake mold with plastic foil. Dip quickly a lady finger into the raspberry coulis, and cover the mold bottom with the biscuits. Put raspberries on top of it.
Then, cover them with chocolate ganache. Add half the mascarpone cream on top of it.
Spread it out, and make a second layer of lady fingers soaked in raspberry coulis. Cover them with chocolate ganache again, put fresh raspberries on top again and make a second layer of mascarpone cream.
Cover with a final layer of soak lady fingers, and put the last layer of chocolate ganache. Put the mold in the fridge for at least 3 hours.
Unmold the log on a dish, and take the plastic foil out. Cover it with the rest of the raspberry coulis and put fresh raspberries on top. Sprinkle with flaked almonds. That's it.
