Raspberry and white chocolate tiramisu cake log

Preparation

• 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.