Place the gelatine in a bowl of cold water. Cut the white chocolate into small pieces and place them in a container. If you use small pistoles, no need to cut them

Heat the first half of the liquid cream (18 ml). As soon as it boils, remove from the heat and pour over the white chocolate.

 Add the drained gelatine. Leave to melt for 2 minutes, then mix with a hand whisk until the chocolate is well melted

Then add the second half of the liquid cream (200 ml), then the raspberry puree

Cover and ideally place overnight in the refrigerator

Split the vanilla pod in half. Scrape the seeds

Place the seeds and the open pod in a saucepan with the cream. Bring to the boil then remove from the heat. Cover and let infuse for 1 hour

Place the gelatine in a bowl of cold water

Whisk together egg yolks and powdered sugar

Remove the vanilla pod from the pan and heat the cream again

Pour the hot cream over the yolks/sugar mixture, little by little, whisking constantly

Put everything back in the saucepan and heat to 82°C

Remove from the heat, add the mascarpone and mix again

Pour into the prepared mould, then place in the freezer for at least 1 hour

Preheat the oven to 180°C. Whip the egg whites. When they begin to become foamy, add the powdered sugar, continuing to whisk until the whites are firm

Add the sifted icing sugar and the ground almonds. Incorporate them very delicately with a spatula

Place everything in a piping bag fitted with a size 12 nozzle

Pipe a rectangle 3 cm less in length than your log mould

Bake for 12 minutes

Line your log mould with parchment paper

Pour in 3/4 of the raspberry ganache, pressing down a little to avoid air bubbles

Then place the vanilla insert by pressing it down slightly

Cut a strip of dacquoise the width of the vanilla insert and place it on the insert

Pour the rest of the ganache, then arrange the rest of the dacquoise, pressing lightly, so as to have a flat surface

Place overnight in the freezer

heat the icing in a bain-marie to 50°C, while mixing, then let it cool down to 45°C

Pour over the frozen log, placed on a wire rack with a plate underneath

Place the log on a serving platter and let thaw for at least 5 hours in the refrigerator

Serve