Both sweet and tangy, this Lemon meringue log is an ideal dessert for the holidays. A homemade Christmas log, which consists of a lemon mousse with a lemon cream insert, a crispy white chocolate on a joconde biscuit. The whole thing is covered with a soft toasted Italian meringue...
This lemon meringue log can easily be made in advance, which is very practical during the period. This Christmas log with insert will remind you of the famous lemon meringue pie : we find the same flavors there, but in a slightly more festive form!
Some details on this lemon meringue log
flavors : we find the flavors of the tart of the same name. The lemon is present in two forms: in a creamy lemon curd style in the center, and a light lemon mousse around it. The white chocolate of the crisp helps to soften the acidity, the same for the Italian meringue.
Texture : 5 different textures make up this Christmas log... Soft joconde biscuit, crispy white chocolate, light lemon mousse, creamy lemon insert and finally melting meringue.
Difficulty level : each step is simple, you just need to have the equipment at home. Log mold + insert mold + kitchen thermometer + piping bag + kitchen blowtorch are the utensils to have at home for this recipe.
How to make this lemon meringue log?
Tip # 1: prepare it over several days, to avoid any stress. Each step is done independently, there is no need to spend a day on it non-stop.
To make this lemon meringue log, I use this Silkomart log mold which I use very often because it allows perfect unmolding. For the insert, you need an insert mold, mine comes from a duo Log mold + Scrapcooking insert mold. I also recommend this Silkomart double size insert mold rather ingenious.
- Creamy lemon insert : to do in advance because it must be placed in the freezer.
- Crispy white chocolate : easy to make, in a few minutes using lace pancakes.
- Joconde biscuit : very soft and supple, it is a very good base for a log.
- Lemon mousse : a light texture based on whipped cream and lemon cream.
- Italian meringue : to poach on the log before toasting with a blowtorch.
Step by step assembly of the log
Once Lemon Mousse Once made, pour it into the log mold up to halfway up. Then, placecreamy lemon insert then cover with a new layer of lemon mousse.
Then we place the crispy white chocolate previously cut to the size of the log mold. We finish by placing the Joconde biscuit. Press lightly to remove any air bubbles inside the log mold. Then, place the log mold in the freezer for at least 6 hours (overnight is better).
On D-Day, we prepare the decor based on italian meringue. Using a piping bag with a fluted tip (for a pretty design), pipe small domes of meringue all around the Yule log. Using a blowtorch, toast the meringue in places. Finally, all that's left to do is place it in the refrigerator for 4-6 hours to slowly defrost before tasting.
How to store and serve this lemon meringue log?
Once garnished with meringue, the lemon meringue log will keep in the fridge until tasting. If you don't eat the whole log on the day, know that it keeps in the refrigerator for about 4 days. Once started, remember to put it in an airtight container to prevent it from taking on the smells of the fridge...
Other recipes to try
If you like homemade Yule logs, you will also find other recipes on my blog that are perfect for the holidays:
- Vanilla caramel pecan nut log
- Matcha white chocolate raspberry log
- Cinnamon Christmas cookies with icing
- Crispy chocolate pear speculoos log
- Chocolate Christmas cookies with icing
- Chestnut cream chocolate tiramisu log
If you make this lemon meringue log recipe, do not hesitate to tag @liliebakery on Instagram so I can see your pretty logs!
- 100 g squeezed yellow lemon juice about 3 lemons depending on their size
- 3 medium eggs
- 70 g light brown sugar
- 35 g unsalted butter
- 15 g cornstarch
- 2 gelatin sheets (Vahine)
- 90 g white chocolate pastry
- 9 g neutral oil sunflower, grapeseed...
- 50 g lace pancakes
- 2 medium eggs
- 1 egg yolk separated
- 1 egg white separated
- 75 g almond meal
- 70 g icing sugar
- 30 g all-purpose flour
- 0,5 cc vanilla extract
- 100 g squeezed yellow lemon juice about 3 lemons depending on their size
- 2 medium eggs
- 90 g granulated sugar
- 3 gelatin sheets (Vahine)
- 260 ml heavy whipping cream 30%
- 80 g egg whites
- 150 g granulated sugar
- 60 g water
- Soften the gelatin in cold water. In a saucepan, bring the lemon juice to a boil.
- Separately, whisk the eggs and sugar until the mixture clears, then add the cornstarch. Then pour the hot lemon juice over the mixture, stir and then return everything to the saucepan. Heat, stirring, until the mixture thickens.
- Off the heat, add the butter in pieces and the softened and drained gelatin. Then pour into the insert mold. Place in the freezer for at least 4 hours.
- Melt the white chocolate in the microwave or bain-marie. Then add the oil and mix. Crumble the lace crepes then add the melted chocolate.
- Pack this mixture on a baking sheet or baking sheet with parchment paper making a wide strip. Refrigerate before cutting to the size of the log mold.
- Preheat the oven to 200 ° traditional heat. In a bowl, whisk the eggs, egg yolk, ground almonds, 50g icing sugar and vanilla extract.
- Whip the white into soft snow with the remaining icing sugar. Gently fold the egg whites into the previous mixture using a spatula. Finish with the flour in rain.
- Pour onto a baking sheet or baking sheet with rims fitted with parchment paper. Cook for about 12 minutes. Cool before cutting to the size of the log mold.
- Soften the gelatin in cold water. In a saucepan, heat the lemon juice, powdered sugar, previously beaten eggs. Whisk constantly until the mixture thickens. Off the heat, add the softened and drained gelatin.
- Whip the cream into a firm whipped cream. Once the lemon cream has warmed to 35 °, gradually incorporate the whipped cream with a spatula: the mixture should remain foamy.
- Pour the lemon mousse up to half of the log mold. Add the creamy lemon insert while still frozen, pressing lightly to press it into the mousse (not all the way to the bottom). Cover with lemon mousse again.
- Apply the strip of crisp white chocolate, pressing lightly. Then place the Joconde cookie on top, also pressing it down. Fill the sides with lemon mousse if necessary. Place in the freezer for at least 6 hours, overnight is better.
- Unmold and place the log in the refrigerator for 1 hour before garnishing it with meringue.
- In a saucepan, heat the powdered sugar and the water until this syrup reaches 118 ° (take a kitchen thermometer).
- When it reaches 112 °, start beating the egg whites until stiff. Once the syrup is at 118 °, pour the syrup in a stream over the whites while continuing to beat. Then whisk until the bowl cools and the meringue is dense and shiny.
- Fill a pastry bag (with fluted tip) with meringue. Arrange small domes of meringue over the entire surface of the log. Using a kitchen torch, toast the meringue in places. Then place about 4-6 hours in the refrigerator before tasting.
- Calculate the volume of my mold (dimensions given in my recipe)
- Calculate the volume of your mold
- Divide the volume of your mold by the volume of my mold
Your log is really superb!
Thanks to you :)
Hello Aurélie, a quick question... to make the lemon cream insert, do you whisk the eggs whole (with the sugar) or just the yolks? Like for a pastry cream...Thanks for your recipes. Christine
Hello Christine, for the lemon cream, we whip the whole eggs with the sugar. See you soon ;)
Hello, I'm going to try to make this log for the 25th at noon and can we replace the white chocolate with another milk chocolate for example, thank you, otherwise I'll make it with white chocolate, I like this meringue log and I think we'll enjoy it.
Hello, yes you can replace with milk chocolate, making half milk chocolate half praline. See you soon ;)
Hello !
How many grams do your gelatin sheets weigh?
Thanks in advance !!
Hello, these are classic Vahiné leaves, i.e. 1,89 grams per leaf. See you soon ;)
Hello,
Is it a problem if the Italian meringue filling is done later than an hour after defrosting?
Hello Virginie, from experience I know that it has to be still cold for the meringue to adhere well, no more than 2 hours, I would advise you. See you soon :)
Hello, can you tell me where we put the flour in the Mona Lisa biscuit? I don't see her in the steps. And moreover, how much to bake the Mona Lisa cookie in the oven?
Thank you
Hello Faustine, I forgot to mention it indeed! The flour is incorporated last in a rain (after the whites). The Joconde biscuit is baked at 200° traditional heat. See you soon :)
Hello, your log really looks delicious!
I have a question about the Italian meringue, is it essential in the recipe for the balance of flavors or can it be replaced by an icing or something else? If so, what do you recommend?
Thanks again !
Hi Hannah, so if you remove the meringue, it's no longer a lemon meringue log. It's essential for the balance with the acidity... See you soon :)
Hello,
I made this log yesterday! It's still in the freezer. However I made a mistake, when I made the lemon mousse (with gelatin etc), I put it in the mold, but the insert was not yet frozen. So in the meantime I put the mousse back in the fridge and then 2 hours later when I put the insert in the mold and add the mousse, this one already had a fairly fixed consistency… .. suddenly by unmolding everything is fine collapse ? Or will gelatin always work?
Thank you in advance for your answer !
Hello Léa, it is true that in 2 hours the foam must have already started to take. You will see when removing from the mold, we keep our fingers crossed;) In general, you will know that the gelatin sets quickly in the cold. See you soon ;)
Hello !
I would like to make this log for the 23rd and 25th, is it possible to prepare it 3 days in advance? Won't the taste change? If I leave it in the freezer from the 21st to the 23rd and the 2nd, from the 22nd to the 25th? That would make it easier for me in terms of organization! Thanks in advance for the answer :-)
ps: I already made the inserts on 18/12
Hello, the freezer does not change the taste. You can therefore do as you wrote, keeping several hours of defrosting in the refrigerator before tasting. See you soon :)
Thank you for your reply, I will let you know if I succeeded. Happy Holidays.
Hello
I wanted to prepare my logs in advance. I froze the insert. But to unmold it and put it in the lemon mousse, the insert must be a little defrosted. Can I freeze the log afterwards?
Hello Estelle, you have to freeze the insert anyway, it's explained in my recipe. And you have to insert it frozen too! To unmold it, put the mold upside down under a stream of hot water... The log must be frozen after assembly, reread the recipe carefully. See you soon :)
Hello Aurelie,
I was going to start preparing my log and I was wondering if I could make a crisp with something other than chocolate? I have an allergic person and it would bother him if she couldn't taste the log.
Thank you in advance for your feedback!
Hello Anaïs, for it to be crispy, the lace pancakes must be inside the chocolate, otherwise they soften. So there is no other solution (apart from the person sorting through their plate...) See you soon :)
Hello
Thank you for this recipe. For the Joconde biscuit you say: beat THE egg whites until stiff, but there is only one or did you have to separate the whites from the yolks, which is not specified? Thank you and happy holidays!
Hello Corinne, it is indeed 1 white: I say "the" out of habit. The recipe is correct, see you soon;)
Good evening Lilie, thank you for your great recipe, my log is in the freezer and only waiting for its meringue, I'm just asking myself a question, maybe you can give me some information:
Can I make my meringue and poach it on the log on New Year's Eve and only eat it in the evening? I read that the meringue has a tendency to crush if done too early or to make like syrup. I'm not sure how to organize myself and I'm afraid of spoiling my log _ thank you for your response Audrey.
Hello Audrey, this particular meringue recipe holds up well, mine didn't move even after 3 days in the fridge (!). So yes you can make it the morning of the big day. If you pipe like me, the domes will hold together and won't slide. See you soon :)
Oh but that's great! I'm doing this tomorrow morning so thank you for your answer !!! Who helps me well have a good holiday and thank you for all these recipes your site is really beautiful
Thank you Audrey! Looking forward to seeing you again on the blog for other recipes in 2022 then :) Happy Holidays
Thank you for this recipe !! really excellent, light which goes very well after a good meal :)
Thanks for your return ! Glad you like the log :) See you soon
Hello
I made the lemon meringue log that I started 4 days before by inserting it frozen of course finally followed all your advice to the letter it was perfect the mousse very good the crunch and the biscuit a delight I had the congratulations of my family except that I do not master the piping bag well thanks to you I succeeded thank you
I would have liked to send you a photo but it is impossible.
Thank you very much Narcisse :) I am really delighted! For the piping bag, it is by doing that we improve, don't worry! See you soon :)
Log done, more than to taste
Good evening, I made the log as explained in the recipe and everything went well... The only problem is that the guests didn't come... Lol! So my log has been in the freezer since... That is to say since the end of December... How long do you think it lasts in the freezer? Thanks in advance. Have a nice evening.
Hello Aline, as a general rule, it can last 1 to 3 months in the freezer. I advise you to consume it soon, it will be better for the flavors. See you soon :)
Hello, can I add fresh raspberries in my lemon cream or between my mousse and my cream? thank you
Hello Mélanie, you can add fresh raspberries to your log, rather in the mousse. Not too much otherwise it will take over in taste. Goodbye :)
Hello,
I would like to make this log for Christmas (obviously ^^) and I have a 30 cm gutter.
As your mold is 25 cm, I would like to know if you have any preparation left over that could have fit into a larger mold (the question of volume actually arises mainly for the lemon mousse) or if I should plan to slightly increase the quantities of the mousse.
Thanks in advance !
Carole
Hello Carole, the quantities I indicate are adjusted as closely as possible to suit the dimensions of the mold mentioned. So to go from a length of 25cm to a length of 30cm (if the width and height are identical), you need to multiply each ingredient by 1,2. It's a simple volume calculation. See you soon :)
Hello Aurélie,
I just made your recipe; the log is in the freezer.
Just one little thing: I found the chocolate crisp rather hard; I thought I would add a little praline (I have an almond/lemon/lime praline), a bit like for the Royal crisp.
What do you think ?
Otherwise, congratulations for your achievements and your superb photos.
Martine
Hello Martine, thank you very much! You can definitely add a dose of flavored praline. You can also possibly add a little neutral oil to the white chocolate to make it less crunchy. See you soon :)
Hello,
I like to soak my biscuits. Now, what can we soak them in?
And is it useful?
Merci de votre réponse
Hello Catherine, personally I don't soak, it's one less task to do! If you want you can make a lemon syrup and soak... See you soon :)
A pure delight this log. After a hearty meal it can be tasted without problem and does not make the stomach even heavier
It is done quite easily.
On the other hand for a cutting of beautiful parts it was the cata …
But everything was eaten
A big thank you for your return Naomi, I am happy that you like my recipe anyway!
Hi,
I would like to make this log, however I have one of my guests who cannot eat pork so no usual gelatin. Do you have any advice on how to modify this one and make it hold up as well as possible? Thank you very much.
Good night.
Hello Harmony, I always use this gelatin for my recipes, if you change to another gelling agent, you have to test the dosages yourself, See you soon :)
Hello
Thank you for this recipe, I find it very clear and I really enjoyed making it. The log has been in the freezer since yesterday evening, however I need some advice for the meringue finish. The log is for tomorrow at noon and unfortunately I work in the morning... If I make the meringue finish this evening and keep it cold until tomorrow at noon, will it hold?
Thank you Mathilde
Hello Mathilde, I'm glad you like this log! Meringue doesn't like the fridge, that's why I recommend making it as late as possible. But in your case, you have no choice, so you have to make it tonight. See you soon :)
Hello,
I wanted to know if instead of the crispy we could put small pieces of French meringue to keep the crispy side? I'm afraid it will soften on contact with the mousse.
Thank you
Buckskin
Hello Isabelle, that's why I didn't put any in my recipe... There's already a crispy white chocolate, See you soon
Hi,
I am making your log for the evening of the 24th, I have a question can I make my log and let it freeze overnight and take it out of the mold the next day to make other logs
(1 mold only) there will be no problem if I refreeze it immediately
thank you for your recipe
looking forward to following you
JOJO
Hello Stephanie, it must not have time to defrost especially. And it must be placed in an airtight container to isolate it from the humidity of the freezer. See you soon :)
Good evening, small question, if I take the log out of the freezer on the 24th in the morning to eat it only on the 25th, can I poach it with the meringue only on the 25th?
Thank you, and great recipe!
Hello Johanna, you put the log in the refrigerator on the 25th in the morning, then you make the meringue 1 hour later, it's already mentioned in my recipe. See you soon :)
Hello,
I am preparing for my
Lemon meringue log… my question is can I finish my doe and put it back in the freezer or do I have to poach it, 3-4 hours before tasting??
Thank you very much
Can't wait to taste it
Hello Caroline, meringue doesn't like humidity so I don't risk it! I always pipe it on the day, the meringue is better too. See you soon :)
Hello,
I want to make the orange insert. I was wondering if I should use the same amount of orange juice or if I should use more.
Thank you very much.
Céline
Hello Céline, you can possibly replace with orange... even if I wouldn't do it (it might be sweeter). And we're not at all on a lemon meringue pie style log in this case. See you soon :)
Hello Aurélie,
I am preparing my lemon meringue log and I wanted to know if I can replace the liquid cream of the lemon mousse with egg whites. Several people in my family are lactose intolerant. Thank you so much. Have a good day.
Hello Melanie, oh no it doesn't work like that. It's a creamy mousse made with whipped cream, if you remove the cream it's a disaster! I advise you to look for a vegan recipe in this case. See you soon :)
Hello, 2 logs are put in the freezer do you think I should double the quantities for the meringue? Thank you
Hello Florence, if you want my result = yes. Goodbye
Hello, I am preparing your log. A quick question about whipping up the lemon mousse. Do you beat the liquid crème fraîche with a mixer without any ingredients? Thank you for your answer.
Hello Amandine, to answer you, it is clearly written: "whisk the cream into firm whipped cream", there is only the cream to whip. See you soon :)
Thank you very much for this recipe! Super well explained and simple to make, can't wait for Christmas to taste it!!
Just a quick question, why do you have to wait 1 hour after taking it out of the freezer before piping the meringue onto the log and not do it straight away when it comes out?
Thank you
Hello Albane, the meringue sets better when the log begins to thaw slightly. That's why :) See you soon
Hello, my log is being prepared, I made it in several days...
Can we make the white chocolate crisp in advance? Have a nice day
Thank you
Hello Tatiana, yes you can it keeps very well, see you soon :)
Hello Lilie. Thank you for this recipe, very clear and very well detailed. I don't have a blowtorch and I usually put my lemon tarts in the oven at 250° for about ten minutes to toast the meringue. Is this possible here? Won't this be a problem for the mousse?
Hello Amandine, never oh never put a dessert in the oven!!! It's not a cake! Only a blowtorch, it costs a few euros in the supermarket and it will also make your tarts easier. See you soon
Hi,
I'm making the dressing tomorrow afternoon for consumption Saturday evening. According to some comments, you advise against leaving the meringue log for more than 4 hours or even half a day in the refrigerator before consumption because of the humidity which does not mix well with the meringue. However, on a Norwegian omelette, the meringue is in contact with humidity. You still advise me not to meringue the log the day before?
Or can I prepare the Italian meringue the day before, put it in the fridge or freeze it overnight and poach it 3-4 hours before?
Hello Quentin, the person asked me for advice on my log: I give him MY advice which is that a meringue is much better and more beautiful freshly made. Your question is identical, my answer too: for having tested it (because it is my job) the fresher the meringue, the better and more beautiful it is when piped!
I really thought it was a bad idea but I really didn't want to face the shops just before Christmas ^^ In any case, I think the log is going to be a huge success. Thank you very much.
Hello,
Log being prepared.
Insert in the freezer. Today, I make the mousse and I whip it then freezer. And tomorrow, I take care of the meringue. It's for tomorrow evening! I hope it will work!
Thank you
Hello,
I am currently making the Joconde biscuit but when beating the egg whites, you say WITH the icing sugar. Should it be put before or after beating the egg whites?
Otherwise thank you very much for this recipe, I hope to delight my family at Christmas
Hello Justine, it's either at the beginning or in the middle, never after :)
Hello Aurélie,
I am finishing the lemon meringue and vanilla caramel pecan logs, I can't wait to taste them, thank you for your recipes!! But a quick question... I am preparing these logs for tomorrow evening but we have to arrive at our destination tomorrow afternoon after a 3-hour drive... so I will have to take them out of the freezer tomorrow at noon. Should I decorate them when they come out of the freezer or can I wait until I get to the party venue??!!!
Thank you for your answer
Hello Gwendoline, if I were you I would decorate my log before going to the party: the meringue requires equipment and precision in its preparation and piping on the log...
Hello,
I'm in the middle of preparing your log.
I have already made the creamy lemon insert but it is not as yellow as yours so I was wondering if you had added food coloring to get this beautiful yellow.
Yours.
Sylvia.
Hello Sylvia, there is NO coloring in my logs! I always use organic free-range egg yolks and brown sugar, as specified in my recipe, quality ingredients that give the result you see in the photo.
Hello. Thank you for this lovely log. For my part, I have two in the freezer.
For the meringue, do you think I should also double the quantities of egg white or I will have too much? Your recipe is old, it's okay if you don't remember what was left, it's just that I don't like to waste. Thank you very much and Merry Christmas!
Hello, if you want to make the same decor as me, it is better to have more than not enough, especially for two logs. Happy Holidays :)
Hello !
Yule log in the freezer, planned for this evening. All I have left to do is the Italian meringue and I'm keeping my fingers crossed that everything holds and I don't collapse. In any case, I tasted everything that goes into it while making it and mamamia it's so good. Very good recipe in any case and very well explained
hello, mixed success yesterday for the log, the insert had disappeared!! Invisible when cut, I don't understand I had really respected all the meals and the exposure times... would you have any idea why? Thank you and keep sharing with us :)
Hello Steph, unless you are a magician, I don't see how to make a lemon cream disappear :))))))
If you have scrupulously put the same ingredients as me (no change in sugar for example), there is no reason for it to have changed color. See you soon :)
Very easy to make and very good log, you can really feel the difference between the lemon insert and the lemon cream, to be made again without hesitation
Thank you Celine! Goodbye :)
A great recipe! It was the first time I made a yule log, the guests appreciated it and your advice was precious for the realization!
Only remarks: the insert was a little too compact, probably my fault when making it ^^' and I couldn't find lace pancakes (in Switzerland, they aren't everywhere) so I used bricelets for the crispiness so it was a little less crispy but still great! A big thank you for this great recipe!
Thanks Claire! Goodbye
Hello,
recipe tested and approved by all lemon meringue pie lovers!! Excellent light log!! I replaced the white chocolate with praline!
All the steps were extremely well explained. I thought the meringue would be the hardest part but actually no!! The insert was perfect! It held up very well in the fridge and the next day too!
Thank you for this recipe which will be one of my favorites!! Too bad I wanted to insert a photo but it doesn't seem possible...
Thank you Katherine!
Hello,
I made this doe for Christmas, I had no experience in baking other than the simplest cakes and thanks to your clear and precise explanations, this log was a success! Thank you again for this recipe, I can't wait to do it again that I'm pissing everyone off to bring the log on the 31st ;). Thank you again
Thank you Margot for your feedback!
Thank you for this great recipe. I made this yule log for Christmas and it was a real hit. If we follow your advice correctly, it is impossible to miss. Thanks again !
Thank you Maya!
Hello,
Ditto, I'm a big sucker in pastry in general and I made this yule log for Christmas which was a big success.
So I made it again for tonight.
A big thank you for the detail of the steps, and also for letting other people's comments appear, everything is up for grabs.
thanks again
David
Thanks David for your feedback!
Hello, log made for New Year's Eve last night, and as usual with your recipes, a treat!! A very big thank you, I was afraid of the acidity but the meringue counterbalances it perfectly.
I take this opportunity to wish you a very happy new year 2023 :-) Looking forward to seeing what you will treat us with this year :-)
Thank you very much Caroline! Happy new year too ;)
The lemon log was a huge success at Christmas. I made it again for New Year's Eve, replacing the white chocolate with raspberry chocolate (Valrhona).
The more tangy it is, the more we like it!
Thank you for this recipe, and for the precise indication of freezing/thawing times.
Thank you very much Anne for your feedback!
Thank you for your recipe. I just made it, it is excellent and very simple to make. You should not be afraid to make it, you will see that it is child's play if you follow the instructions carefully. I would like to adapt it to a
another support for a classic cake, but because of the insert, I don't really see how to do it. Happy New Year 2023
Thanks Claude! You should try it yourself because at first I thought of it as a log and not as a classic dessert. See you soon :)
Good evening Lilie
I made your log today, for a birthday at the beginning of next week.
I really like lemon and this recipe made me want to try a dessert other than a traditional cake. After all, you don't have to be Christmas to enjoy a Yule log! For now it's in the freezer.
I have a question about the creamy....I had some left over from the ramekin, so I put it in the fridge to taste it a little later.. And there, I was very surprised, it is very compact! It has a very nice yellow color, but it is firm. I expected more creaminess. I am afraid that when cutting it will make nice pieces...We'll see. I will keep you informed.
In any case, thank you for your sharing and for the clear explanations. Goodbye
Hello Nadine, if you followed the recipe to the letter, and with the ingredients indicated, there is no reason why it should not work! Many people have made this recipe before you :)
Hello, is it possible to unmold the cake on Saturday evening and make the meringue to eat the cakes only on Sunday noon? (I won't have time to make the meringue on Sunday morning...)
Will the meringue hold? How long can the cake be kept once the meringue is on it? THANKS !
Hello Coralie, in my recipe I advise to make the meringue in the 5 hours before tasting it so that it is perfect. So if you make it the day before, not sure that it will hold properly... For the conservation of what is left, it is written in my text above the recipe: maximum 4 days in the refrigerator.
Hello,
I've already made your Vanilla/Caramel/Pecan Yule Log recipe and everyone loved it! Next weekend I'm invited and I'm going to make the lemon meringue Yule Log!
But I have a question, I live 1 hour from the place where I am invited. Is it possible to make the meringue at home, put it in the piping bag, transport it like that and pipe my log when I get there? Won't the meringue in the piping bag for 1 hour fall? Thanks in advance for your answer :)
Hello Justine, I have never carried meringue in a bag for 1 hour - normally if it is well made, there is no reason: not too hot or too cold in the car, it should be fine, in any case I keep my fingers crossed for you :) See you soon
Hello Lily
Your recipes are really wonderful always well detailed, your photos very beautiful
I have already tested a few of them.
I am making this lemon meringue log but when I started to make the lemon mousse the eggs coagulated (even though I followed the instructions to the letter)
What do you think happened?
thank you for your reply
Perhaps soon
Hello Pierrette, thank you for your message and your loyalty! The eggs can coagulate if the heating temperature is too high in the pan. I advise you to reduce the heat next time, and also to whisk constantly. See you soon :)
Hello,
I made the recipe for this log by respecting 1 hour or even 1 hour 15 minutes of rest in the fridge after unmolding and before putting my meringue. But on the sides the meringue slid along the log. Should I have let it defrost a little longer? Thank you
Hello Laetitia, if the meringue slipped it is because it lacked grip on your log. Is it due to your meringue or your log? It is difficult to say because I was not there. Maybe too much humidity on your log while defrosting? If this is the case, a little absorbent paper on the whole and then you pipe your meringue in tight domes, it should work. See you soon :)
Hello, can the crispy cake be made with dark or milk chocolate because no one at home is a fan of white chocolate?
thank you in advance
Hello Florence, you can replace with milk chocolate, but it will be a little harder to cut, see you soon :)
Hello, I would like to make the entire log in advance. Is it possible to make the meringue before and freeze everything?
Thank you for your reply.
Hello Cindy, meringue is very delicate and does not tolerate humidity well, which is why in my recipe I recommend making it after freezing, following my instructions. There would also be a risk of damaging the decoration by making it in advance. See you soon :)
Hello,
Is it possible to replace gelatin sheets with agar-agar sheets?
Thanks in advance ☺️
Hello Floriane, yes it is possible but I never use it because I prefer gelatin, so I don't know the dosages, it must be written on your packaging. See you soon :)
Hello,
Thank you for this recipe ! What can I replace the Italian meringue with for decoration, please?
If possible by some pipe that can be done a little in advance...
Thank you very much
Hello Chantal, you can spray white velvet food spray, you can add a white chocolate rock icing like my other recipe here: https://liliebakery.fr/buche-framboise-chocolat-blanc-pistache/
Hello Aurélie,
I'm going to try to make the lemon Yule log, but I have a question about the Joconde biscuit. In the ingredients it says: 2 medium eggs, 1 egg yolk, 1 egg white, .....
You need 2 eggs + 1 egg for the yolk + 1 egg for the white for a total of 4 eggs or am I wrong, you just need 2 eggs?
thank you for your reply
Mélissa
Hello Melissa, you need 3 eggs in total: 2 whole, and one separated with the white on one side and the yolk on the other. I hope this helps you. See you soon :)
Hello,
I have 2 logs to make but I only have one log mold. So I think I'll make it 5 days before the big day to be on the safe side. I think I'll unmold it once it's frozen and wrap it in baking paper until the big day. Does that seem feasible to you?
This log looks delicious, thanks for the recipe. See you soon!
Hello Laureleen, yes absolutely, you wrap it in cling film and add aluminum foil for freezer storage (this prevents humidity). Be careful, the Italian meringue is made at the last minute as specified. See you soon :)
Hello,
I am making your log... I made the lemon insert which is in the freezer, the crispy one and the Joconde biscuit. Before making the mousse, I have a question: I touched my insert and I find the texture very gelatinous... I put the 2 plates as indicated in the recipe. In the mousse you say that you need 3.... will the mousse have a gelatinous texture too?
thank you in advance for your return
Hello Vanessa, the insert does not have the same consistency as the mousse as you can see in my photos. It is normal that it is denser. The mousse is made in much larger quantities than the insert, it is normal that it requires more gelatin to hold without collapsing. Follow the recipe as indicated :)
Hi,
First of all, a big thank you for all your recipes, they are always very well explained and always delicious.
I made this recipe this week to test it before Christmas, I followed the recipe scrupulously, used the same gelatin sheets as you and when tasting I had an insert and a really very compact mousse
I don't know where it could have gone wrong because I followed your instructions really well, did I let the creams thicken too much?
Hello Lili, the thickening can play in your pan, and the size of your mold (+insert mold) at the time of cooling. In any case, you can completely remove half a sheet for each of the preparations to adapt the texture to your final wish. See you soon :)
Hello, I plan to make two of your “Christmas log” recipes.
Unfortunately I only have a 30cm mold and not 25cm.
should I increase the quantities of ingredients?
Hello Florent, if you increase the size of the mold you have to increase the quantities. You have to do a volume calculation: first calculate the volume of my mold then yours, then you divide your volume by my volume to see the number by which to multiply your ingredients. See you soon :)
Hello Lilie,
Is it advisable to make the meringue once the log has defrosted, just before serving? I'm afraid it will melt in the fridge
Hello Laureleen, it is written in the recipe "Unmold and place the log in the refrigerator 1 hour before garnishing it with meringue" + "Then place approximately 3-4 hours in the refrigerator before tasting". See you soon :)
Hello, can we defrost it the night before and decorate it with meringue and leave it overnight in the fridge to eat it the next day for lunch please? THANKS
Hello Christine, yes it is quite possible as an organization. See you soon :)
Hello, do we have to put the log in the freezer? If I prepare it on Christmas Eve on the 23rd, can I put it in its mold in the fridge? Then on the 24th I take it out around 17 p.m. and I make the meringue. And once coated, I put everything back in the fridge until tasting around midnight.
Hello Marie, you must put the insert in the freezer otherwise it will not set for assembly. Same for the log, it allows it to hold well, personally I have always put my logs in the freezer and never had any bad surprises! So I really advise you to follow the recipe. See you soon :)
Bonsoir.
I am making this beautiful log.
I ask myself 2 questions.
I just made the lemon insert but it turned out like a mousse and almost completely white. Did I stir the eggs and sugar too much?
And also can I make a layer of French meringue on top of my Mona Lisa biscuit? That I would have cooked beforehand to make a crunch instead of white chocolate? Thanks in advance
Hello Sandra, your white insert is very surprising?... It should be very yellow thanks to the eggs and the brown sugar that colors it. In any case there was a problem during its preparation, I am not here so it is hard to tell you why... For the meringue, know that a meringue hates humidity, so it is very complicated to make it stay dry in the middle of a mousse. See you soon :)
Hello I made the log for Christmas so I tasted it first of course ☺️ everything is good except the crunchy one which remains very hard compared to the consistency of the log everything cuts well until it's crispy... I don't know what could I replace with or is it really obligatory to insert it in the log?
Hello Fanny, if you have trouble cutting it, it's because you've packed it too much. It's normal for a crispy product to crunch when tasting it, and therefore for the knife to have resistance when cutting. You can remove it if you want... See you soon :)
Hello, thank you for your answer to my last question, unfortunately I would like one last piece of information, when you say powdered sugar is it icing sugar and not crystallized?
Hello Florent, caster sugar = powdered sugar /// icing sugar = icing sugar. I can't be clearer because these are the names of the products in stores... Happy Holidays :)
Hello, I plan to make the log this weekend for Christmas, if I serve it completely frozen can I reduce the quantity of gelatin?
Thank you for your response, we are salivating in advance.
Hello Mélanie, to answer you, I don't see how to eat it frozen: I think it will be too hard to cut, especially the insert and the biscuit... It's not an ice cream log but a dessert log like at the pastry chef's. Happy Holidays :)
Hello,
I'll give it a go, thanks for this recipe!
I was wondering if to whip the whipped cream for the mousse I would have to do it the “classic” way with icing sugar and possibly Chantifix?
Also should the last biscuit layer be flush with the edge of the mold or should it be placed a little extra thick?
Finally it seems to me that the mousse should be the last step before assembly after letting it cool because I see in comments that it freezes in the fridge.
Thank you for all that, happy holidays!
Olivier
Hello Olivier, no for the whipped cream you must follow the instructions and ingredients of the recipe 100% if you want a result like mine. You do the biscuit as you want: if you place it extra thick it will be visible once the log is unmolded because it will not be stuck in the foam.
You prepare the mousse just before assembling your log because it contains gelatin which needs to be handled quickly before setting.
Happy holidays :)
Hello,
I have already prepared everything, my log is in the freezer, I want to make the decoration on the evening of 23/12 to eat it on the evening of 24/12, will my meringue hold up?
Thank you in advance :)
Hello Cynthia, I advise you to do it the morning of the big day, it is better freshly made. Happy holidays :)
Hi,
I just put the log in the freezer with the help of my little son.
With what was left we tasted it, it's amazing. Can't wait for tomorrow night.
All that's missing is the meringue, that's a challenge for me to place nicely.
I will come back to you.
I'm doing a second one, the coconut mango passion business one to follow.
Thank you
Thank you Elodie! Happy holidays :)
Hello, In the middle of preparing your log for tomorrow. Can the mousse be made in advance? I'm waiting for the insert to set in the freezer. And I wanted to get ahead. But I have a big doubt. I'm afraid the mousse will set in the fridge and I won't be able to work with it afterwards. Thank you for your help and sorry to bother you with the last preparations before New Year's Eve. Have a great holiday season. And above all, continue to delight us with your recipes, very well explained and detailed. The pear chocolate log is in the freezer.
See you soon
Hello Natacha, especially not the foam in advance! This is clearly stated. The gelatin will set quickly, so you have to act fairly quickly to assemble. I hope you enjoy yourselves, happy holidays to you :)
Hello!
We tasted the log today, it was delicious! Light, perfect to finish the Christmas meal, a real treat! On the other hand....very complicated to cut cleanly "because" of the white chocolate crisp (and yet I followed the recipe to the letter). I would like to make it again for Christmas Eve, what can I replace the crispy part with?
Thank you
Hello Marta, so your crispy must have been either too thick or too packed: that's why it was difficult to cut. If you don't want crispy, you can do without. See you soon :)
I made this Yule log for Christmas this year, it was a great success! We find very well the taste and the textures of the lemon meringue pie, it is very balanced and rather light to eat after the big festive meals. I only put one sheet of gelatin instead of two in the insert, which held very well, the texture being all the creamier.
Thank you very much for this beautiful recipe!
Thank you very much Noémie for your feedback! Glad you liked it :) See you soon
Hello,
I made this Yule log yesterday and what a success!!
She was perfect in every way. The guests LOVED it.
Thank you for this recipe and your very clear explanations. And last but not least in my opinion: the quantities were perfect for each step, no waste of mousse/meringue, it was exactly what was needed.
Thank you very much !!!
Thank you very much Mélissa, your message really touches me! I'm glad you liked it :) See you soon
Good evening, I would like to make this log for tomorrow evening. The insert is in the freezer but I am afraid that tomorrow I will not have time for the log to stay 6 hours in the freezer and then 1 hour in the refrigerator before making the meringue. Why is this rest time necessary? Can't we keep the log in the fridge directly? I know that a dessert must stay in the freezer before icing but here there is no icing. Thank you for your answer, Elena
Hello Elena, the recipe gives you a freezing time, this is normal for all the layers to solidify together. I advise you to follow the recipe like all the other readers before you. See you soon :)
A delight thank you very much
Thanks Julie! See you soon
30/12/2023
Hello
I made this log on December 25 for lunch, very successful, ultimately easy to make, you just have to follow your instructions on the recipe and pleasant to eat after a good meal, I sent you a photo on insta
Thank you very much Narcisse for your feedback! Really glad you like it. See you soon :)
Hello,
I have a doubt because my mousse is quite liquid. Do you think it will take?
Hello Coralie, it will take because there is gelatin inside: its texture will be more compact if it is not like whipped cream from the start. You will see it when tasting. See you soon :)
Hello Lilie! I'm starting my first log thanks to you! I have a question about the mousse part: you have to whip the cream (but without icing sugar, we agree?) - so just whip it until it becomes firm, is that it?
Thanks for your help and thanks for this awesome blog!
Virginie
Hello Virginie, thank you! You don't have to add any icing sugar, you just whip the cream as indicated in the recipe. See you soon :)
Insert not creamy enough, and yet I have already reduced the gelatin. I think we can do without gelatin, or reduce the cornstarch
I made this recipe for Christmas and for my son's birthday at the same time.
Wow what a success, I followed the instructions to the letter and I only had compliments.
The next day, my son sent me a message saying that they had finished the last pieces of my delicious Lemon Log, light with just the right amount of acidity.
Thank you, thank you
Thank you Claire! Glad that your family liked this log :) See you soon
Hello, I made the log for the New Year. Everything went well except for the piping and the meringue, I didn't have enough meringue to cover the entire log and the meringue slipped to the side. How are you doing? The log wasn't completely thawed either. I took it out 1 hour before to chill then 4 hours in the fridge. THANKS
Hello Julie, as indicated in the recipe, I let the log defrost slightly for 1 hour so that there is some grip on the log. For the domes, if you start from the bottom, they will not slide since they hold each other.
If you are missing meringue, it is because the egg whites were not beaten enough or you did not have the necessary weight of egg whites (if you have the same size mold as me).
Defrosting times vary from appliance to appliance - yours should freeze hard, just defrost for longer. See you soon :)
Hi,
Thank you for this recipe that I have made more than once and which is always a real success!
I would like to make lemon tart verrines... But using your lemon mousse recipe in my verrine? Can I make it without freezing it? Will it set anyway? So make it, put it on crushed Breton cookies and leave it in the fridge until the next day? Would it hold up well?
Thank you in advance.
Hello Aline, yes you can use the lemon mousse to make verrines, no need for a freezer (for logs it is mandatory to set the layers together). Never tried it for my part but you have to do some tests in the kitchen anyway! See you soon :)
Hello Lilie
Thank you for all your recipes and your blog. We had fun many times thanks to you! As for this log, I want to make it for a birthday. We are spending the weekend there and I will not have my equipment to finalize the log. I was wondering if I could take it frozen, make the meringue the day before and leave it in a bag then take it out of the freezer the next day and pipe. If not, is poaching it and putting it back in the freezer an option?
thank you for your help
Hello Salma, no you can't put it back in the freezer since it has to be defrosted 1 hour before putting the meringue on it (you never refreeze something that has been defrosted). The meringue is made just before garnishing otherwise it risks collapsing... See you soon ;)
Superb log, I have made the recipe twice and it is always delicious! THANKS !!
Thank you very much Claudia! See you soon :)
Good evening Lilie
I loved this log!! However, I have a little trouble cutting it with the crispy part which remains very hard and so I force to cut the slice. Do you have a tip?
Thank you very much for sharing your recipes!
Hello Annabelle, glad you like this log! I think your crisp was too thick or too packed: that's why it was difficult to cut. Don't hesitate to do it slightly differently next time. See you soon :)
Hello! Thank you for this recipe
What could I use instead of cream in the mousse for my lactose intolerant guests?
Thank you so much!
Hello Noémie, I'm sorry but I haven't developed a vegan version for my logs... You should turn to a specialized vegan site. See you soon :)
Hello
Is it possible to make a "classic" meringue (whipped egg whites with icing sugar) instead of the meringue you suggest?
Thank you in advance
Hello Léonie, if you want to succeed with the decoration, follow my recipe (Italian meringue). French meringue is mainly made to be cooked in the oven. See you soon :)
Made at least twice. This tangy log is easy to enjoy after a meal, even a large one. Regarding the fact of placing the log in the fridge for 2 hours before tasting, do not hesitate to see longer 4 hours is not too much
To try
Hello Aurélie,
Quick question, I prepared the log last weekend, on December 8th, for the evening of the 24th, knowing that I am invited and that I am bringing the dessert. Do you think I can pipe my meringue and defrost it until the 24th at 14 p.m. or is it better that I pipe the meringue on the 24th? Thank you
Hello Adeline, the fresher a meringue is, the better it is, I'll let you make your decision! See you soon :)
Hello and thank you for your detailed and delicious recipes. Is it possible to replace a spoonful of lemon juice with liloncello?
Hello Melanie, I'm not sure about the effect or the dosage of limoncello here, I advise you to test it first before the big day. See you soon :)
Hello
Can you send me this recipe to my email address please thank you
Hello, the recipe card is available at the bottom of the page. See you soon :)
Hello, thank you for your log recipe. For the insert, is it possible to do it without any problem in a stainless steel insert mold?
Thank you
Hello Emilien, I don't see how to unmold with a rigid stainless steel insert, if you know how to do it, you can, otherwise it's 100% silicone! See you soon :)
Hello,
I just received the Silikomart insert mold. I'm a little confused. Which side should I use? Small or large?
Thanks for your help!
Hello Virginie, I always take the small side, the other is much too wide. See you soon :)
Bonjour,
I have the log in the freezer, can we make the meringue in the evening for the next day at noon?
Thank you and I saw that you were expecting a happy event, congratulations!
Hello Christelle, thank you very much! Yes you can do as you say for the meringue, but the later it is made the better it will be. See you soon :)
Hello,
Your log is superb and the explanations are very detailed, thank you! I will make it for the 25th! Do you think the log would still be good if I omit the Joconde biscuit and finish with the crispy as a base to simplify the recipe? Thank you
Thanks Ange! I recommend the biscuit base because if you only put the crispy one, the log risks moving/sliding when cutting. This stabilizes it. See you soon :)
Thank you for your reply, I made the log and we ate it on the 25th, everyone loved it!
Hello,
What is the diameter of your grooved socket please?
Thank you
Hello Pascaline, I recommend the 2D or the 1M Wilton. See you soon :)
Thank you for this very precise recipe! I am trying it for the first time, and for the moment everything is going well following all the steps! I have a small question for the lemon mousse, do you have to add icing sugar for the whipped cream or just liquid whole cream? My first attempt, without sugar, was totally successful... thank you!
Hello Sophie, you have to follow the recipe as it is written, that is to say, no icing sugar but powdered sugar which is added to the lemon egg mixture. The whipped cream is made without adding sugar. If yours has curdled, it is because you have beaten it too much or not cold enough. See you soon :)
Hello,
Thank you for these recipes, we have been enjoying them for two years!
Is it possible to replace the butter with vegetable butter or oil for the lemon insert?
Thank you and happy holidays!
Hello Camille, no I advise you to keep the insert with classic butter because it contributes a lot to the creaminess. You can venture on a vegetable butter but it is at your own risk (not tested at home). See you soon :)
Hello,
I would like to replace the Italian meringue with classic Italian meringue because I don't have a thermometer, will it give the same result with a blowtorch and holding? Thanks in advance for your advice and thanks for all these recipes!
Hello Sandrine, no, absolutely not. The classic meringue holds much less well, and its texture is less pleasant to the palate. That's why I chose to make an Italian meringue for my log. See you soon :)
I made this Yule log for Christmas by following the recipe to the letter. It was perfect! A real pleasure to make it. Each step is very simple, even when you are an occasional pastry chef! Thank you very much for your explanations! Everything happened as you described, even the meringue had a great result, a great first.
I would just advise to be very careful when making the mousse and to be careful not to heat the lemon too much because I was very close to ending up with cooked egg white in the mousse!
The log is light, beautiful and tasty, everyone loved it!
So I’m going to start making the pear and speculoos log for the New Year!
Thank you Virginie! See you soon :)
My log is in the freezer, I'll take it out tomorrow, I hope it turns out well. I can already say that it's quite easy and it's good to be able to do it step by step. I've added it to my favorites. Thank you for this recipe.
Super good
Thank you Pascale! See you soon :)
very very good log,
Hello, I don't have fresh lemon, can I make it with bottled lemon juice? I made 3 of your recipes, everyone loved it, everything is very well explained, I love it, never too sweet, everything is very well balanced
Hello Aline, thank you for your loyalty! So I advise you not to use bottled lemon juice because the taste is really not great. Nothing can compete with freshly squeezed lemon. See you soon :)
Delicious log, simple and accessible to all!
First log for me, and successful!
Light after a good Christmas meal.
Thank you
Thank you Emeline!
Hello my family love lemon meringue pie and will love your log too. Can you tell me what bloom gelatin leaves you used? Where I live (Netherlands) there is only the Dr Oetker leaves. Looking forward to making this for christmas
Hi! My gelatin is 200 bloom per leave. Have a nice day :)
Hello,
I just made the lemon meringue yule log - Great recipe in every way (proportions) however I find the insert a little too hard, do you think if I only use one sheet of gelatin it would be better in terms of texture and especially that it wouldn't run everywhere?
Looking forward to hearing from you, with gourmet greetings.
Hi Michel, you can give it a try; in cooking, we always experiment. See you soon :)
Hello,
I've made this yule log before and everyone loved it. This year I'd like to make it in advance and would like to know how long I can keep it in the freezer? (My son is coming from Quebec for Christmas and would like to enjoy it without being stuck in the kitchen!)
Thank you and happy holidays!
Buckskin
Hi Isabelle, I recommend one month, and keep it well protected from humidity. See you soon :)
Hello,
Thank you for sharing this recipe. I'm currently making it and have already prepared the insert, which is safely in the freezer.
I read in the comments and advice that it's best to make the meringue the same day because it doesn't tolerate humidity well. Does that mean that if I make it the day before, it might have melted?
Another question I have: what thickness in mm should the crispy layer be?
Thank you very much in advance for the answers.
Hi, the crispiness should be just like in my photos, no thicker. The fresher the meringue, the better! See you soon :)
Hello Aurélie.
I'm planning to make this yule log for Christmas Eve, so I'm doing my tests in advance because I'm far from being a pastry chef. And I'm delighted with how easy your recipes are! However, for the lemon filling, there's a strong aftertaste of brown sugar, but it does neutralize the acidity well. Do you think I could substitute caster sugar for the brown sugar? Thank you for your advice.
Hi Stéphanie, modifying a recipe requires testing, so feel free to do it however you like! See you soon :)
Good morning :-)
I started my insert yesterday and it's very compact. Yet my gelatin sheets weigh about 2g.
Shouldn't the filling be like the lemon curd filling? This one's a paste :-(
Thank you for your help,
Christelle
Hi Christelle, it needs to stay in the log or it will all collapse! If you followed the recipe, it will be a success (see other comments). See you soon :)
Hello
My children are allergic to almonds; what biscuit can replace the Joconde biscuit?
Thank you very much
Hello Roselyne, I invite you to choose a biscuit from another of my yule log recipes: https://liliebakery.fr/category/buches/
Hello,
I'm planning to make this beautiful yule log for Christmas Eve. I bought the same Silikomart yule log mold as you, and for the insert, I used the double insert mold. You mentioned in a comment that the shorter side should be used, but I was wondering if that will be enough since it's shorter than yours and the yule log mold itself?
Thank you in advance
Valérie
Hi Valérie, my insert doesn't quite reach the end of my log. I'll manage anyway. See you soon :)
Hello,
I'm going to make your Yule log for New Year's. However, my partner is allergic to nuts. What can I use instead of the Joconde sponge?
Hello Angélique, I invite you to choose a biscuit from another of my yule log recipes: https://liliebakery.fr/category/buches/
Hello,
First of all, thank you for your recipes, which are always so good!
I have a quick question: my meringue is sliding on my yule log and it doesn't look nice. How can I fix this?
Thanks for your feedback
Marion
Hello, you need to tighten the domes well to prevent them from slipping (they stay together). And review the meringue recipe; I'm not with you, I don't know... See you soon :)
Good evening Lilie Baker, thank you! I'd like to make this lemon meringue yule log. I'm wondering if I can replace the lemon insert with an exotic fruit or mango insert, to give it a slightly less tart flavor for those who don't particularly like lemon desserts. Thank you in advance, Lilie, and happy holidays to you! I love your recipes. Do you have any advice for a coffee buttercream pastry cream? I make three different kinds. ☺️
Hello Hélène, I recommend this insert here: https://liliebakery.fr/buche-mangue-passion-coco/
I'm not very familiar with pastry creams. See you soon :)
Hello,
If you don't have a blowtorch, can you put the yule log in the oven for a few minutes on the grill setting to brown the meringue? Or do you have another tip?
Thank you for this recipe, the yule log looks delicious!
Hi Alexia, absolutely not! The yule log will melt! You need a blowtorch, you can buy them at the supermarket. See you soon :)
Hello,
Thank you for the recipe, it's perfect! I had a larger mold, I adapted it and everything turned out perfectly!
Personally, I waited between taking it out of the freezer and piping the meringue, and it worked!
So I will definitely try other recipes.
A big thank you!
Thanks Benoit, see you soon :)
The best yule log recipe I've ever made and tasted!
Highly praised by all the guests
Thanks Victor! See you soon :)
The yule log was a success. The lemon flavor was very subtle and wonderfully delicious. I'll definitely make it again.
Thank you so much ! Goodbye :)
Super
Thanks Chris! See you soon :)
A very good yule log recipe that I decided to make at the last minute!
Since I didn't have a log mold, I made a rectangular version using the cardboard packaging from a roll of aluminum foil and cling film for the insert; a glass loaf pan and cling film for the log. It worked very well.
The only downside, if I were to make it again, is the white chocolate crumble. It was hard to spread once mixed; I think I'll try a version where I pour the white chocolate onto the baking sheet and then sprinkle in the biscuit crumbs. Add more melted chocolate as needed.
Thanks Julie, be careful if there's too much white chocolate, it becomes harder to cut (or use a very thin layer). See you soon :)
Yule log made this weekend. The instructions were very clear, and all the steps went smoothly. Our guests and we ourselves loved it. It was delicious!
Thank you Isabelle! See you soon :)
Hello,
I'm going to make this yule log for New Year's Eve. I'm not a fan of white chocolate. Can I replace it with milk or dark chocolate?
Goods.
Hello Sylvie, the proportions are slightly different, I suggest you use some of the crunchy bits from my other yule logs: https://liliebakery.fr/category/buches/
Wow, thank you so much for this recipe! I just finished making it for tonight, December 31st! I'm amazed by this Italian meringue that I made entirely by hand, as I don't have a stand mixer!
Your recipe is very well explained! I can't wait to cut it and taste it!
Thank you Celine! Goodbye :)
The yule log delighted our New Year's guests. I wish the textures of the insert and the mousse had been less similar. It was quite "gelatinous" rather than mousse-like/creamy. However, the taste was truly excellent and everyone thoroughly enjoyed it.
Hi Camille, you can try reducing the gelatin, but be careful, it might not set properly! Adjust the recipe carefully. See you soon :)
Hello, I'm going to make the yule log very soon, can you put the meringue on and then refreeze it or is that not possible?
Hi Angelina, I wouldn't recommend it because the meringue won't look very nice after defrosting. See you soon :)