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Buche de noel with raspberry vacherin style

Prep Time 2 hrs
Cook Time 2 hrs
Resting time 3 hrs
Cuisine French
Servings 8 people



  • Cake mold
  • Pastry bag and fluted nozzle
  • Colander or Chinese
  • Ice cream maker
  • Baking paper
  • Baking sheet


  • 5 egg whites
  • 250 gr powdered sugar
  • 2 drops of lemon juice

Whipped cream

  • 5 dl liquid cream 30% fat
  • 3 tbsp sugar

Raspberry sorbet

  • 500 gr frozen raspberries
  • 2 dl water
  • 150 gr sugar
  • 1 tsp lemon juice
  • 2 tbsp raspberry alcohol optional


  • 100 gr frozen raspberries keep in the freezer until assembly



  • Preheat your oven to 100 ° C.
  • Beat the egg whites with 2 drops of lemon juice. Once the egg whites have risen, pour in the sugar in 3 batches while continuing to beat.
  • Fill a pastry bag. Reserve.
  • Turn your cake tin onto a sheet of baking paper and trace the outline. This will help you make your plinth. Follow the path to make your meringue. To do very thick.
  • Make meringue fingers by following the outline of the edges of the cake mold.
  • Bake for 2 hours. Let cool.


  • Heat the raspberries with the water, sugar, lemon juice and raspberry alcohol. When obtaining a sort of coulis, pass through a Chinese and let cool. Put in your ice cream maker for about 40 minutes.
  • Line your cake mold with cling film (for easier demolding).
  • Pour the sorbet.
  • Put in the freezer.

Whipped cream

  • Whip the liquid cream with the whipped sugar using your food processor or hand whisk.
  • Take your mold out of the freezer.
  • Fill it with whipped cream while leaving room for the meringue base.
  • Finish with the meringue.
  • Put in the freezer for about 2 hours and keep the rest of the whipped cream in the fridge.


  • Remove the log and unmold it on a freezer-safe dish.
  • Use the whipped cream to stick the small sticks of meringue all around the log.
  • Add frozen raspberries on top to garnish and return to freezer until ready to serve.