Alaskan Yule Log with Ice Cream and Meringue

• soft butter↗

  for greasing

• large eggs↗6

  separated

• golden fine sugar↗140g g
• cocoa powder↗50g g
• high-quality vanilla ice cream1l l

  (not soft, no spoon)

• fine sugar200g g
• egg whites↗4
• vanilla extract↗½ tsp

Step-by-step instructions

1. 1

   Turn on the fast‑freeze mode in the freezer or make space in the coldest part. Preheat the oven to 180 °C (160 °C with convection/gas 4). Line a Swiss roll pan (23 × 33 cm) with parchment paper, butter it with butter and set aside.

2. 2

   Prepare the sponge. In a large bowl combine the yolks and sugar, beat with an electric mixer until a thick creamy mixture forms. Sift the cocoa powder into the egg mixture and beat again. Wash and dry the egg whites. In a clean bowl beat the egg whites to stiff but not dry peaks. Gently fold one‑third of the egg whites into the cocoa mixture, then gradually add the rest, distributing evenly.

3. 3

   Pour the batter into the prepared pan and smooth with a spatula. Bake in the middle of the oven for 25 minutes, until the cake rises well and pulls slightly away from the pan walls. Remove, trim the edges with a round knife and let cool in the pan.

4. 4

   While the sponge cools, prepare the ice‑cream filling. On a work surface lay out a large sheet of plastic wrap, take the ice cream out of its package and place it on the wrap. Quickly cover it with a second sheet of wrap, press and roll into a long sausage shape (33 cm long, ≈5 cm wide). Wrap again with another layer of film, twist the ends and return to the freezer for at least 1 hour.

5. 5

   Line a baking sheet with parchment paper. Remove the ice cream, unwrap it and place it in the centre of the cooled sponge. Using the paper lift the sides to wrap the ice cream, and carefully transfer the roll onto the prepared sheet, seam side down. Trim the ends, cover the cake with film and leave in the freezer for at least 4 hours (up to a week).

6. 6

   Twenty minutes before serving, make the meringue. In a saucepan combine sugar and 175 ml water, bring to a vigorous boil over high heat. Cook until the temperature reaches 115 °C on a candy thermometer.

7. 7

   Meanwhile, transfer the egg whites to a large bowl and beat them to soft peaks. Continue beating at high speed, slowly pouring in the hot sugar syrup. After about 10 minutes the meringue will thicken, become glossy and stay warm. Add the vanilla extract and use the meringue immediately while it is still warm.

8. 8

   Prepare a large pastry bag with a star tip of 1.5 cm diameter and fill it with the meringue. Remove the sheet from the freezer, carefully transfer the roll with spatulas onto a serving plate. Pipe the meringue in strips along the length, then around the ends. Torch the meringue with a kitchen torch or bake for 8 minutes at 220 °C (200 °C with convection/gas 7) until set and lightly browned. Slice generous pieces – the meringue holds for 5‑10 minutes. Note that the recipe uses partially cooked egg whites, which may be unsafe for infants, young children, the elderly, pregnant people, and anyone feeling unwell.