Manga-Striped Ice-Cream Yule Log

Preparation

1. Line a cake mould of 24 x 10 cm and at least 1.5 liter with two strips of baking paper protruding from the edges. Put the pan in the freezer for 20 minutes. Prepare three food acetate separators, 10 cm long and about 7 cm high; they will be used only during filling and then will be removed.
2. Briefly soften the vanilla ice cream and sorbet in the refrigerator, without letting them melt. Hold the three separators in the mold to form four transverse compartments of about 6 cm, distributed over the 24 cm of the mold. Gradually fill the four compartments, alternately vanilla, raspberry, vanilla, raspberry, gently beating with a spoon. Use half of each flavour in each corresponding compartment. Remove the separators vertically as soon as the four strips are filled.
3. Spread the coarsely broken meringues on top and push them slightly. Cover and freeze for at least 4 hours. Melt the chocolate, draw eight short and thick strokes on baking paper and leave to freeze. Keep crushed pistachios for service.
4. Unmould on turning to put the meringues under: the four icy sectors follow one another along the length. Lay the chocolate lines flat, two per strip, and place the pistachios along a single edge. Do not leave any acetate in the ice.
5. Wait 5 to 8 minutes before cutting with a blade passed under hot water and wiped. First cut the terrine in half in length, then each half in half at the central junction to obtain four parts each containing vanilla and raspberry; divide these parts in half in length for eight portions.