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Before starting this Ice Cream & Meringue Yule Log recipe, organise the necessary ingredients for the Joconde biscuit.
For the Joconde biscuit: In the stand mixer recipient, place the whole eggs...
... and the tant pour tant. If you don't have tant pour tant powder, combine 125 grams of almond powder and 125 grams of icing sugar.
Combine with the stand mixer...
... until foamy and doubled in volume.
Turn off the mixer and reserve.
Place the egg whites in a separate bowl...
... and whip with a pinch of salt...
... until firm peaks form.
Sift 35 grams of flour over the eggs and tant pour tant mixture.
Note: for a chocolate Joconde biscuit, you will need to replace the 35 grams of flour with 25 grams of flour combined with 15 grams of cocoa powder.
Combine gently with a rubber spatula.
Add the clarified butter...
... and incorporate gently.
Pour the preparation over the beaten egg whites.
... making sure the preparation does not collapse.
Pour the preparation on a baking sheet lined with greaseproof paper...
... and spread with a small cranked spatula...
... to an even thickness to ensure regular cooking.
Bake at 180°C (gas 4) for about 10 or 12 minutes. You can also use a round cake tin and cook the Joconde like a génoise sponge biscuit.
When cooked, flip the biscuit onto a rack or your kitchen worktop...
... and detach the greaseproof paper by lifting while the biscuit is still warm.
Leave to cool. If you are making a rolled biscuit, roll the Joconde biscuit while it is still hot, with the greaseproof paper or a clean cloth. You can also make the biscuit in advance and store it in the freezer. Before freezing, wrap the biscuit in cling film so it doesn't absorb smells from other ingredients.
Prepare all the elements needed to assemble the log. You will need the cold Joconde biscuit and two sorbets (flavours of your choice). I used raspberry and pear for this recipe.
Cut a sheet of acetate to the dimensions of the non-stick yule log tin. The acetate strip should perfectly line the cavity.
Place the acetate sheet inside the mould.
Transfer one sorbet into a piping bag. The texture should be soft and smooth.
Cut the tip of the piping bag to create a large hole (2 or 3 cm). The use of a nozzle is not necessary.
Pipe a thick lace of sorbet to fill the cavity halfway up.
Spread the sorbet with a spoon to create an even layer and to get rid of air bubbles.
Cut a strip of Joconde biscuit to the dimensions of the log mould.
Arrange the biscuit strip over the sorbet.
Press down on the biscuit so it sticks to the sorbet.
Combine the sugar cane syrup and amber rum, then steep the biscuit with the syrup.
Repeat the same operation with the second sorbet. Pipe a thick lace of pear sorbet over the biscuit and fill the rest of the cavity.
Spread the sorbet with a spoon to get rid of air bubbles...
... and even the surface with a cranked metallic spatula.
Cut another strip of Joconde biscuit to the dimensions of the mould. This biscuit strip will be the base of the log.
Arrange the biscuit strip over the pear sorbet and press it down so it sticks to the sorbet.
Apply the rest of the syrup over the biscuit with a brush. Make more syrup if needed.
Wrap the mould with cling film and store in the freezer. Ideally, prepare the log the day before and freeze overnight.
The next day, remove the log from the mould. Place a yule log cake board at the base of the log.
Gently flip the log and release from the mould onto a serving platter.
The surface of the frozen log should be smooth.
Gently remove the acetate sheet. The log should be thoroughly frozen to ensure good results for this operation.
The log is now ready for the meringue finish. Return to the freezer while you make the meringue.
For the meringue: Place the egg whites and castor sugar in the stand mixer recipient...
... and beat with the whisk.
In a saucepan, bring some water to a boil.
Place the recipient over the boiling water and whisk...
... until the preparation gets to a temperature of 40°C. I recommend using a laser thermometer. Alternatively, touch the preparation with the back of your finger: you should feel a stinging sensation due to the heat.
Return the bowl to the stand mixer and beat at maximum speed until cooled down completely.
When the meringue is cold...
... remove the bowl from the mixer.
Fit a piping bag with a plain nozzle (5 or 6 mm diameter). Fill the piping bag with meringue. Pipe the meringue on the surface of the log, creating tight rows of small drops with pointed ends. Start with a central row on the surface of the log...
... and work your way down towards the edges.
Try to pipe the rows of meringue into staggered lines...
... to make sure the ice cream is no longer visible.
Slightly brown the meringue with a blow torch. Do not expose the meringue to the flame for too long to prevent it from burning.
The yule log can be served as is...
... or sprinkled with a few gold flakes for a festive touch.
Store in the freezer until ready to serve.