Introduction

This Alaskan yule log is a festive dessert featuring a rich cocoa sponge filled with creamy vanilla ice cream and topped with a glossy, toasted meringue. It’s an impressive treat perfect for holiday celebrations or any special occasion where you want to wow your guests.

The image shows a long dessert log placed on a clear glass tray on a white marbled surface, with a knife beside it. The dessert has three visible layers: the outside layer is white with ridged lines and some brown sprinkled spots, the middle layer is dark chocolate brown and smooth, and the inner core is a lighter cream color, round and dense. One slice has been cut from the log, revealing all the layers clearly, with some white creamy pieces scattered near the cut part. The lighting highlights the texture and warmth of the dessert. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Softened butter, for greasing
6 large eggs, separated
140g golden caster sugar
50g cocoa powder
1l tub good-quality vanilla ice cream (not soft scoop)
200g caster sugar
4 large egg whites
½ tsp vanilla extract

Instructions

Step 1: Preheat your oven to 180°C (160°C fan)/gas mark 4. Line a 23 x 33 cm Swiss roll tin with baking parchment and grease with a little softened butter.
Step 2: Make the sponge by whisking the egg yolks and 140g golden caster sugar in a large bowl with an electric whisk until thick and creamy. Sift the cocoa powder over the mixture and whisk it in thoroughly.
Step 3: In a clean bowl, whisk the egg whites until stiff but not dry. Fold a third of the egg whites into the cocoa mixture gently, then fold in the rest until evenly combined.
Step 4: Pour the batter into the prepared tin and spread evenly with a spatula. Bake in the center of the oven for 25 minutes, or until risen and beginning to shrink from the tin edges. Remove and cool in the tin.
Step 5: While the sponge cools, prepare the ice cream filling. Place a large sheet of cling film on your work surface, transfer the vanilla ice cream onto it, cover with another sheet, then shape and roll it into a 33 cm long, 5 cm wide sausage. Wrap it tightly and freeze for at least 1 hour.
Step 6: Line a baking tray with parchment. Unwrap the ice cream and place it in the center of the cooled sponge. Use the parchment to help fold the sponge edges around the ice cream and lift the roll onto the tray with the seam underneath. Trim the ends, cover with cling film, and freeze for at least 4 hours or up to a week.
Step 7: About 20 minutes before serving, make the meringue. Combine 200g caster sugar and 175ml water in a pan and boil until the sugar syrup reaches 115°C (239°F).
Step 8: Whisk the 4 egg whites to soft peaks. While continuing to whisk at high speed, slowly add the hot sugar syrup. Whisk until the meringue thickens, becomes glossy, and is just warm (about 10 minutes). Stir in the vanilla extract.
Step 9: Fit a piping bag with a 1.5 cm star nozzle and fill with the warm meringue. Remove the log from the freezer, transfer it carefully onto a serving platter, and pipe meringue lines down the length and ends.
Step 10: Use a cook’s blowtorch to lightly scorch the meringue all over, or bake in a hot oven (220°C/200°C fan/gas 7) for about 8 minutes until set and lightly browned. Serve in generous slices within 5-10 minutes.

Tips & Variations

For more flavor, add a teaspoon of espresso powder to the cocoa mixture in the sponge.
Use a good-quality ice cream with a firm texture to ensure the filling holds its shape well.
If you don’t have a blowtorch, baking the meringue briefly will give a lovely even color.
For a festive twist, garnish the finished log with fresh berries or edible gold leaf before serving.

Storage

Store the assembled yule log in the freezer for up to 1 week, tightly covered with cling film. When ready to serve, allow it to soften for 5-10 minutes at room temperature for easier slicing. Leftovers should be kept frozen and consumed within a week for optimal texture and taste.

How to Serve

A long, cylindrical chocolate cake sits on an ornate metal tray with a white marble background underneath. The cake has three layers: the outermost layer is white cream piped with vertical ridges and sprinkled with a light dusting of brown powder on top; inside this is a thick, dark chocolate cake layer forming a ring; the innermost center layer is creamy and light beige, smoothly rounded. A slice is cut from one end, showing all three layers clearly, and a black-handled knife with a silver blade lies next to the cake on the tray. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert ahead of time?

Yes, the log can be made up to a week in advance and kept frozen. Just finish with the meringue topping shortly before serving for the best texture and presentation.

Is it safe to eat the meringue topping with lightly cooked egg whites?

This meringue contains lightly cooked egg whites and may not be suitable for babies, toddlers, pregnant women, the elderly, or those with weakened immune systems. If concerned, consider using pasteurized egg whites or an egg-free meringue alternative.