CakeChristmas
CakeChristmas
Three low iced cake squares of rectangular section, meringue sole, fine vanilla, thick pink raspberry, fine vanilla; a line of black shavings and pistachios on each cake squares.
Suggestion for presentation

Chic & Elegant / Iced ice creams & desserts

Three-Layer Ice-Cream Yule Log Squares

A recipe by CakeChristmas / Updated on 30 October 2026.

The raspberry sorbet forms a wide stratum between two thin vanilla layers; the meringue remains a crispy sole. The block is detailed in eight blocks.

Frame of 20 x 12 x 6 cm; 8 pavers of 5 x 6 cm / The raspberry sorbet forms a wide stratum between two thin vanilla layers; the meringue remains a crispy sole. The block is detailed in eight blocks.

8Indicative portions
30 minPreparation
0 minBaking
7 hRest & Cooling
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The raspberry sorbet forms a wide stratum between two thin vanilla layers; the meringue remains a crispy sole. The block is detailed in eight blocks.

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Original quantity: 8 servings.

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Preparation

  1. Place the acetate covered frame on baking paper and a cold baking tray. Simmer the meringues into small pieces and tamp them into a regular layer at the bottom.
  2. Soften 250 ml of vanilla ice cream 5 to 10 minutes in the refrigerator, without liquefying it. Spread on meringues; freeze for 30 minutes. Keep the remaining 250 ml in the freezer.
  3. Soften the sorbet in the same way, spread it over the vanilla taken and freeze for 30 minutes. Finally add the remaining 250 ml of vanilla, just softened, then smooth. Cover and freeze for 6 hours.
  4. While taking, grate the chocolate in small shavings and crush the pistachios. Keep both sets cool and dry.
  5. Remove the frame and the acetate. Cut the block into four in the length of 20 cm and in half in the width of 12 cm. Divide chocolate and pistachios into a short line in the center of each paver; serve after 5 minutes of tempering.

Preserve and Serve

7 days in the freezer at 18 °C, well packaged; do not refreeze a melted portion.

Baking tips for this recipe

  • Check the dimensions of the mold and place it in the freezer before starting assembly.
  • Respect cold grips between layers to avoid mixing them with demoulding.
  • Prepare the dish and the finishing elements before unmolding, then follow the reheating time provided by the plug.

Substitutions and variations

To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.

Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.

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