# What You’ll Need:
→ 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 large egg whites
06 - 1.1 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 coconut, unsweetened
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 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 egg whites into the almond mixture, then stir in melted butter.
05 - Spread batter evenly about 0.4 inch thick on the prepared tray and bake for 12–14 minutes until lightly golden. Allow to cool completely.
06 - Soak gelatin in cold water for 5 minutes. Melt white chocolate gently over a double boiler.
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 gelatin in mixture.
08 - Mix melted white chocolate with egg yolk mixture and let cool to room temperature.
09 - Whip remaining cream to soft peaks and fold gently into cooled chocolate mixture.
10 - Cut sponge cake into pine tree shapes with a cookie cutter or knife and arrange on serving plates or platter.
11 - Pipe or spoon white chocolate mousse over each piece, creating a snow-covered effect. Refrigerate for at least 45 minutes.
12 - Before serving, sprinkle shredded coconut over mousse, add white chocolate shavings, and garnish with silver pearls or rosemary as desired.
