Name: Lesley Chesterman’s Chocolate-Raspberry Frozen Yule Log
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: 10 serving(s)
Ingredients: 1/4 cup (40 g) unbleached all-purpose flour; 1/3 cup (35 g) cocoa powder; 6 eggs, at room temperature; 3/4 cup (160 g) sugar; 1 pinch salt; 3 tbsp icing sugar, plus more for sprinkling; 3 tbsp (45 ml) water; 2 tbsp sugar; 2 tbsp (30 ml) kirsch or raspberry liqueur (optional); 6 cups (1.5 litres) store-bought vanilla or vanilla-raspberry ice cream, softened; 1 cup (125 g) frozen raspberries, crushed; 3/4 cup (160 g) sugar; 4 egg whites; 1 tsp (5 ml) vanilla; 1/4 tsp cream of tartar; 1 pinch salt; Fresh raspberries; Chocolate shavings; Mint leaves; Marzipan figurines (optional)

Note from Ricardo

The meringue can be caramelized under the broiler for a few minutes, keeping a close eye on it.

The yule log can be frozen at this point for 1 day. In this case, let the yule log thaw out in the refrigerator for 20 minutes. You simply need to add the mint leaves, marzipan figurines and a sprinkling of icing sugar just before serving.

Lesley Chesterman’s Chocolate-Raspberry Frozen Yule Log

Categories

Ingredients

Cake

Syrup

Filling

Swiss Meringue

Decorations

Preparation

Cake

Syrup

Assembly

Swiss Meringue

Note from Ricardo

Personal Note