CakeChristmas
CakeChristmas
Rectangular whole iced log, chocolate meringue base, vanilla layer and raspberry layer. Four flat plates of white chocolate cover the top; a fifth rests next to it and reveals the red sorbet and some pistachios.
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Sets to reveal / Iced ice creams & desserts

Ice-Cream Yule Log under Five White Chocolate Panels

A recipe by CakeChristmas / Updated on 30 October 2026.

Plates of white chocolate are removed one by one to discover the red sorbet and pistachios.

24 x 10 cm ice terrine with five white shutters / Ice and sorbet assembly; freezing

8Indicative portions
35 minPreparation
5 minBaking
4 h 45Rest & Cooling
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Dessert in this mood

Five flat plates of white chocolate cover the top of the inverted terrine; a flap removed reveals the raspberry color.

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Original quantity: 8 servings.

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Preparation

  1. Line a cake mould of 24 x 10 cm, minimum 7 cm high and with a capacity of at least 1.5 liter, with two strips of baking paper protruding from the edges. Keep the mold cold during preparation.
  2. Allow the sorbet to soften for 5 to 10 minutes in the refrigerator, without melting it. Place it in the bottom and put in the freezer for 20 minutes.
  3. Melt the 30 g of dark chocolate in a bain-marie, let cool and then mix with the 60 g of coarsely crumbled meringues. Soften the vanilla ice cream in the refrigerator, spread it over the sorbet and then place the chocolate crumbs on top, barely pushing them down. Freeze at least 4 hours.
  4. Gently melt the white chocolate. On baking paper, spread out five rectangles of 4.5 x 9 cm, about 3 mm thick, distributing the 80 g. Let take 45 minutes in a cool room and then gently peel off.
  5. Turn the log on the plate and remove the paper: the raspberry sorbet is above, the meringues below. Sprinkle the 20 g of pistachios on a central line. Place the five plates side by side in length, on the pistachios, without going beyond the edges.
  6. When serving, remove a plate from the spatula and lay it flat next to it. Wait 5 to 8 minutes before slicing with a hot wiped blade.

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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