For the Biscuit Base

• 300 g shortbread biscuits
  These form the base “structure” of your log. Shortbread brings a rich, buttery flavor and tender crumb that pairs beautifully with creamy mascarpone.
• 120 g melted butter
  The melted butter binds the crushed biscuits together, helping them hold their shape once chilled. It also adds richness and a delicate melt-in-the-mouth texture.

For the Creamy Filling

• 500 g mascarpone cheese
  Mascarpone is the star of the filling—smooth, rich, and velvety. It gives the cake its luxurious texture and mild, creamy flavor.
• 40 cl full-fat cream (400 ml)
  Full-fat cream (heavy cream or whipping cream) is whipped and folded into the mascarpone to create a light, airy, yet stable filling.
• 120 g sugar
  Sugar gently sweetens both the mascarpone and the cream without overpowering the delicate raspberry flavor.

For the Raspberry Layer (Recommended)

Even though the core list is simple, this dessert is meant to highlight raspberries. To truly live up to its name, it’s best to include:

• 200–250 g fresh raspberries (or thawed, drained frozen raspberries)
  These add color, freshness, and a bright, fruity tang that balances the richness of the cream.