La Bûche Merveilleuse (Meringue Yule Log) by @hervecuisine

2h

8 servings

🥚

4

Eggs

🍬

200 g

Sugar

🍇

1 tsp

White wine vinegar

🌽

1 tbsp

Cornflour

🍦

Vanilla essence

🥛

30 cl

Double cream

🫐

1

Raspberries

🍎

2

Passion fruit

🍫

100 g

White chocolate

🍋

Lemon zest

  1. Add
    • Eggs
    • White wine vinegar
    • Lemon zest

    Separate the egg whites from the yolks, and add a small splash of lemon juice to the whites.

  2. Whip
    • Eggs
    • Sugar
    • Vanilla essence

    Whip the egg whites, gradually adding the sugar, vanilla essence and cornflour.

  3. Pipe

    Pipe the meringue through a piping bag, tracing lines on a baking sheet lined with parchment paper, spacing the lines slightly apart to form the base.

  4. Pipe

    With any remaining meringue, pipe small peaks for decoration.

  5. Bake

    Bake the meringue for 1 hour at 120°C (or 30 minutes at 120°C then 1 hour at 100°C).

  6. Whip
    • Double cream
    • Vanilla essence
    • Lemon zest

    Whip the double cream with a little vanilla essence and lemon zest.

  7. Spread
    • Double cream

    Spread the whipped cream over the meringue base.

  8. Add
    • Passion fruit
    • Raspberries
    • Double cream

    Add passion fruit and raspberry pieces over the cream.

  9. Fold

    Fold the meringue base delicately and roll it up using a mat.

  10. Transfer

    Transfer the rolled log onto a serving plate.

  11. Roll
    • Double cream
    • White chocolate

    Optionally coat the log with cream and roll it in white chocolate shavings, or leave the meringue exposed.

  12. Decorate
    • Passion fruit
    • Raspberries

    Decorate with the small meringue peaks and fruit pieces.

La Bûche Merveilleuse (Meringue Yule Log) by @hervecuisine

2h

8 servings

🥚

4

Eggs

🍬

200 g

Sugar

🍇

1 tsp

White wine vinegar

🌽

1 tbsp

Cornflour

🍦

Vanilla essence

🥛

30 cl

Double cream

🫐

1

Raspberries

🍎

2

Passion fruit

🍫

100 g

White chocolate

🍋

Lemon zest

Preparation Steps

  1. Step 1/12

    Separate the egg whites from the yolks, and add a small splash of lemon juice to the whites.

    🥚Eggs
    🍇White wine vinegar
    🥣Mixing bowl

  2. Step 2/12

    Whip the egg whites, gradually adding the sugar, vanilla essence and cornflour.

    🥚Eggs
    🍬Sugar
    🍦Vanilla essence
    🌽Cornflour
    🥣Mixing bowl
    🥄Whisk

  3. Step 3/12

    Pipe the meringue through a piping bag, tracing lines on a baking sheet lined with parchment paper, spacing the lines slightly apart to form the base.

    🫙Piping bag
    🍳Baking sheet
    📜Parchment paper

  4. Step 4/12

    With any remaining meringue, pipe small peaks for decoration.

    🫙Piping bag
    🍳Baking sheet
    📜Parchment paper

  5. Step 5/12

    Bake the meringue for 1 hour at 120°C (or 30 minutes at 120°C then 1 hour at 100°C).

    🍳Baking sheet

  6. Step 6/12

    Whip the double cream with a little vanilla essence and lemon zest.

    🥛Double cream
    🍦Vanilla essence
    🍋Lemon zest
    🥣Mixing bowl
    🥄Whisk

  7. Step 7/12

    Spread the whipped cream over the meringue base.

    🥛Double cream
    🥄Spatula

  8. Step 8/12

    Add passion fruit and raspberry pieces over the cream.

    🍎Passion fruit
    🫐Raspberries

  9. Step 9/12

    Fold the meringue base delicately and roll it up using a mat.

    Rolling mat

  10. Step 10/12

    Transfer the rolled log onto a serving plate.

    🍽️Serving plate

  11. Step 11/12

    Optionally coat the log with cream and roll it in white chocolate shavings, or leave the meringue exposed.

    🥛Double cream
    🍫White chocolate

  12. Step 12/12

    Decorate with the small meringue peaks and fruit pieces.

    🍎Passion fruit
    🫐Raspberries

Composition

Ingredients

Types

Eggs, Sweeteners, Condiments, Starches, Flavorings, Dairy, Fruits

Ingredients

Eggs, Sugar, White wine vinegar, Cornflour, Vanilla essence, Double cream, Raspberries, Passion fruit, White chocolate, Lemon zest

Notes

Eggs (whites and yolks separated, only whites used for meringue), White wine vinegar (or lemon juice), Cornflour (maizena), Vanilla essence (amount not given), Double cream (ideally with mascarpone blended in, otherwise 30% fat whipping cream), Raspberries (one punnet/tray), Lemon zest (for the whipped cream, amount not given)

Allergens

Eggs, Sulphites, Milk

Dietetics

Dietary regimen

Pescatarian, Low-Sodium, Vegetarian

Calories

260 kcal

Macro nutrients

Protein: 4g, Carbohydrates: 32g, Fat: 13g, Fiber: 1.5g, Sugars: 28g

Nutritional Information

Minerals

Calcium: 60mg, Potassium: 150mg, Sodium: 55mg

Vitamins

Vitamin C: 15mg, Vitamin A: 120mcg, Riboflavin (B2): 0.15mg

Preparation

Time Information

Preparation

30 minutes

Cooking

1 hour 30 minutes

Overall

2 hours 0 minutes

Difficulty

Level

Hard (3/4)

Steps

12 steps

Equipments

Utensils

Piping bag, Baking sheet, Parchment paper, Whisk, Mixing bowl, Rolling mat, Serving plate, Spatula

Appliances

Oven, Mixer

Type

Type

Type Of Dish

Dessert

Occasions

Christmas, Réveillon de Noël

Origin

Source

Platform

instagram

Original Creator

@hervecuisine

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Crunchy, Creamy, Soft, Airy

Flavors

Sweet, Citrusy, Vanilla, Fruity, Tangy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

best eaten : same day (meringue stays crunchy), leftovers : up to 2 days (refrigerated,covered,meringue softens and becomes moist/chewy)