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Lemon‑Raspberry Yule Log
A festive Yule log with tangy lemon flavors and fresh raspberry, made of a moist rolled sponge, a lemon cream, a raspberry cream, a raspberry liqueur‑infused syrup, and decorated with yellow meringues and redcurrants.
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Critical Success Points
- • Cooking the raspberry cream to 83‑84 °C
- • Incorporating the gelatin without lumps
- • Whipping the egg whites to firm and glossy peaks
- • Slow baking of the meringues at 80 °C
- • Rolling the sponge without cracking it
Safety Warnings
- • Handle the hot syrup carefully to avoid burns.
- • Use the thermometer to avoid overheating the cream (avoid > 85 °C).
- • Wear kitchen gloves when handling the oven at 180 °C.
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