... and combine gently with a rubber spatula. Set aside.
Assembling the cake: Cut the Joconde biscuit with a knife, to the dimensions of a mini yule log mould (makes 2 logs). The biscuit should line the surface of the mould perfectly.
Transfer the red berries preparation into a piping bag. The piping bag does not need to be fitted with a nozzle; simply cut a hole at the end of the bag. Pipe some red berries preparation inside the mould, halfway up. Repeat the same operation with the second cavity in the mould.
Arrange some Amarena cherries and/or stoned griotte cherries (fresh or frozen).
Pipe the remaining red berries preparation.
Even the surface with a spatula.
Place a strip of Joconde biscuit on the surface of each log. Press gently for the biscuit to stick.
Wrap the whole mould with cling film and let set in the freezer for a few hours.
For the finish: Remove the cling film.
Remove the log from the mould and place on a yule log cake board. Gently lift the mould. Thanks to the flexible plastic material, the mould should come off easily, pushing a little.
Melt the red glaze with 5cl of cold water. The glaze should be runny. Stir with a whisk to get rid of any lumps.
Using a brush, apply a coat of hot red glaze on the whole surface of the frozen log.
On the surface of the biscuit, arrange various red berries (Amarena cherries, griotte cherries, etc.), alternating with meringue decorations. Finish the decoration by spraying some silver colouring on the sides of the log. Divide into individual portions and reserve in the fridge until ready to serve. This dessert should be served cold, but not frozen.