# Ingredient List:
→ Sponge Cake
01 - 2.1 oz ground almonds
02 - 1.4 oz pistachio flour
03 - 3.5 oz icing sugar
04 - 3 large eggs
05 - 2 egg whites
06 - 1 oz granulated sugar
07 - 1.4 oz unsalted butter, melted
→ White Chocolate Mousse
08 - 7 oz white chocolate, chopped
09 - 8.5 fl oz heavy cream, chilled
10 - 2 egg yolks
11 - 0.9 oz granulated sugar
12 - 3 sheets gelatin or 0.2 oz powdered gelatin
13 - 1 tsp vanilla extract
→ Decoration
14 - 1.8 oz shredded unsweetened coconut
15 - 1.8 oz white chocolate shavings
16 - Edible silver pearls or sugar snowflakes (optional)
17 - Fresh rosemary sprigs (optional)
# Directions:
01 - Preheat oven to 350°F and line a baking tray with parchment paper.
02 - Whisk ground almonds, pistachio flour, icing sugar, and whole eggs together until pale and fluffy.
03 - In a separate bowl, beat egg whites to soft peaks, gradually adding granulated sugar until stiff peaks form.
04 - Gently fold the beaten egg whites into the almond mixture, then stir in melted butter.
05 - Spread batter evenly on the prepared tray about 0.4 inch thick and bake for 12 to 14 minutes until lightly golden. Cool completely.
06 - Soak gelatin in cold water for 5 minutes. Melt white chocolate gently over a bain-marie.
07 - Heat 2.5 fl oz cream with vanilla until steaming. Whisk in egg yolks and sugar over low heat until thickened without boiling. Remove from heat and dissolve squeezed gelatin in the mixture.
08 - Mix gelatin custard with melted white chocolate and allow to cool to room temperature.
09 - Whip remaining cream to soft peaks and gently fold into the cooled chocolate mixture to create mousse.
10 - Cut sponge cake into pine tree shapes using a cookie cutter or a knife. Arrange on serving plates or a platter.
11 - Pipe or spoon white chocolate mousse over each sponge piece to mimic snow coverage. Chill for at least 45 minutes.
12 - Sprinkle generously with shredded coconut, add white chocolate shavings, and decorate optionally with edible silver pearls or rosemary sprigs.
