Cooking time: 10 minutes

Nougatine

1. Cook the 60 g powdered sugar in a dry pan until browned. Add the pistachios and stir well.
2. Pour the mixture out onto an oiled work surface and spread into a thin layer with an oiled rolling pin.
3. Cool, then grind coarsely in a blender to make a nougatine.

Genoise

1. Preheat the oven at 180° C / 350° F. To make the sponge, separate the eggs. Whisk the yolks with the remaining sugar, hot water and tea until light and pale.
2. Add the baking powder, cornstarch and flour. Mix until smooth.
3. Beat the egg whites to firm peaks and fold into the preceding batter. 
4. On a baking sheet lined with a lightly-buttered sheet of parchment, pour out the batter to form a large rectangle.
5. Bake for 10 minutes. Dampen a clean kitchen towel. Lay the towel on the counter and turn the sponge onto it.
6. Remove the parchment and roll up the sponge in the towel. Let cool.
7. Unroll the sponge. Spread with the raspberry jelly and sprinkle with one-third of the pistachio nougatine, then roll up tightly.

Icing and finishing

1. To make the icing, combine the egg white with the icing sugar until perfectly smooth and shiny. Cover the log with the icing, then decorate with pistachio nougatine. Refrigerate.
2. 20 minutes before serving, remove the log from the refrigerator and decorate with a few raspberries.