Ingredients

Hot Milk Sponge Cake:
1/8 cup milk
3 tablespoon unsalted butter
1 cup cake flour (sifted 3 times to remove lumps)
1 teaspoon baking powder
1 cup sugar
4 large eggs
3 egg yolks

Directions

Butter a jelly roll pan, line with wax or parchment so it overhangs by 2 inches, butter and flour again. Preheat over to 400 degrees. Heat milk with butter in small saucepan until butter melts. Reduce to low and keep hot. (Don't simmer.) Sift flour with baking powder twice. Set aside. In large heatproof bowl, whisk together sugar, whole eggs and egg yolks. Set bowl over pan of simmering water. Heat mixture, whisking occasionally, until lukewarm.

Transfer bowl to an electric mixer. Beat at high speed until cooled, triple in volume with consistency of thick, whipped cream.

Sift one-third of the flour mixture over the batter. Fold in gently by hand with a large, rubber spatula. Fold in half of the remaining flour. Then fold in the rest.

Pour hot milk and butter in and fold well, scraping the bottom each time. Turn batter into jelly roll pan. Bake until cake is browned and springs back when pressed — about 10 minutes. Let cool in pan on rack or roll up in a towel sprinkled with powdered sugar. Let cool.

To assemble and freeze: Reverse cake onto a piece of foil, peel off waxed paper. Turn sponge cake carefully over so browned side faces up. Spread berry puree over cake. Roll up as tightly as possible forming a 17-inch jelly roll. Wrap tightly in foil. Freeze at least overnight, or up to a month.

Cranberry-Raspberry Puree:
1 package fresh cranberries, washed, cleaned
1/4 cup sugar
1/4 cup orange juice
1/2 raspberry jam

Combine cranberries with sugar and juice in a small saucepan. Cover and bring to a simmer over medium heat. Uncover, increase heat and cook until most of the berries burst. Remove from heat. Stir in raspberry jam. Press mixture through a strainer. Let puree cool completely. (May be made and refrigerated a week ahead.)

To line bombe with jelly roll slices:

Remove frozen jelly roll from freezer. Unwrap. Trim ends. Using a sharp, serrated knife, cut 1/4-inch slices. Line mold with slices, pushing and fitting so there's no space between slices. Set in refrigerator.

To make the White Chocolate Mousse:
12 oz. white chocolate, broken in small pieces
2 cups heavy cream

Place chocolate and 1/3 cup plus 1 tablespoon water in a medium heatproof bowl. Bring one inch of water to simmer in a wide skillet. Turn heat off and wait 30 seconds. Set bowl of chocolate in the pan of water. Stir white chocolate mixture constantly until melted and smooth. Let cool away from heat until a small dab feels slightly cool, about 85 degrees.

Whip the cream until soft peaks form. Carefully fold cream into cooled chocolate mixture. Scrape mousse immediately into jelly roll lined mold. After turning mousse into mold, smooth surface. Use remaining slices of jelly roll to completely cover in the mold over the mousse. Fit cut/reserved slices closely together to form a bottom layer. Place a piece of corrugated cardboard on top, press firmly to level and compact the bombe. Wrap and refrigerate at least 4 hours before serving.

To unmold, finish and serve:
1/2 jar apricot jam or apple jelly
1/4 cup unsalted pistachio nuts, chopped

Invert the mold. Rap the edge sharply on counter to release. Simmer strained apricot preserves or apply jelly in a small saucepan for 2-3 minutes. Use a pastry brush to paint entire bombe. Pat bottom rim for dessert with chopped pistachios to garnish. Keep refrigerated until ready to serve.