- Once the cake is baked, right out of the oven, flip onto parchment paper and cover with a clean cloth. Let cool to room temperature.
- Remove the cloth and the parchment paper. Cover with two-thirds of the mascarpone and white chocolate cream. Top with the cranberry and raspberry compote. Sprinkle with half of the nougatine.
- Roll the cake from the short side and place on a serving dish. Cover with the remaining mascarpone and white chocolate cream. Sprinkle with the remaining pistachio nougatine.
You can prepare the log the day before and refrigerate it until ready to serve.