# 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 tbsp unsalted butter, melted
→ White Chocolate Mousse
08 - 7 oz white chocolate, chopped
09 - 1 cup 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 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 about 0.4 inch thick on the baking tray and bake for 12 to 14 minutes until lightly golden. Let cool completely.
06 - Soak gelatin in cold water for 5 minutes. Melt white chocolate gently over a bain-marie.
07 - Heat 1/3 cup cream with vanilla until steaming, then whisk in egg yolks and sugar over low heat until thickened, without boiling. Remove from heat and dissolve gelatin into mixture.
08 - Stir the melted white chocolate into the egg yolk mixture and allow to cool to room temperature.
09 - Whip remaining cream to soft peaks and gently fold into the cooled chocolate mixture.
10 - Cut sponge cake into pine tree shapes using a cookie cutter or knife and arrange on serving plates.
11 - Pipe or spoon white chocolate mousse over each sponge piece to create a snow-covered appearance. Refrigerate for at least 45 minutes.
12 - Sprinkle with shredded coconut, add white chocolate shavings, and optionally garnish with silver pearls or rosemary sprigs.
