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Prepare all the ingredients.
Chemiser a log mold with plastic wrap.
Fill the bottom with ice cream or sherbet.
Press the raspberry sherbet using the back of a spoon so that it goes well to the shape of the mold. Make a dish in its center with the back of a table spoon...
...and fill it with pear sherbet.
Cover all with raspberry sherbet and smooth the surface.
Cut a band of génoise same width as the log mold and place it on the raspberry sherbet. Leave to harden in the freezer.
Italian Meringue: Beat the egg whites firm.
When very firm...
...add sugar cooked at 121°C.
Beat until complete cooled.
Remove the log from the mold on a log cardboard tray or a serving dish.
Remove the plastic wrap.
Using a metal spatula, Level...
...the whole surface of the log.
Using a torch...
...brown the surface of the meringue.
Decorate with Christmas figurines.
Reserve in the freezer until dessert time.
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