Coffee Log with Flambéed Meringue

The coffee log with flambéed meringue is an elegant dessert full of flavor. It’s not a typical Italian recipe, but I can suggest how to make a delicious version that combines the flavors of coffee with a sweet meringue. Here is the recipe:

Ingredients

• For the log:

  • 4 large eggs
  • 100 g of granulated sugar
  • 80 g of all-purpose flour
  • 20 g of unsweetened cocoa powder
  • A pinch of salt
  • 1/2 teaspoon of vanilla extract
  • 1/2 teaspoon of baking powder
  • 30 ml of strong espresso coffee, cooled

• For the filling and topping:

  • 250 ml of fresh whipping cream
  • 2 tablespoons of powdered sugar
  • 1 tablespoon of cold espresso coffee
  • Unsweetened cocoa powder as needed for decoration

• For the meringue:

  • 2 egg whites
  • 100 g of granulated sugar
  • A pinch of salt

• For flambéing:

  • A little coffee or rum liqueur (optional)

Preparation

The log:

1. Preheat the oven to 180 °C (350 °F). Line a rectangular baking sheet with parchment paper.
2. Separate the yolks from the whites. Whip the yolks with half the sugar until you have a light and fluffy mixture.
3. In a separate bowl, whip the egg whites with a pinch of salt and gradually add the remaining sugar, continuing to whip.
4. Gently fold the whipped whites into the yolks to avoid deflating them.
5. Add the sifted flour, cocoa, and baking powder, gently mixing from the bottom up.
6. Spread the batter onto the prepared baking sheet and bake for 10-12 minutes or until the surface appears lightly golden.
7. Turn the sponge cake onto a damp kitchen towel, gently roll it up and let it cool.

The filling and topping:

1. Whip the cream with powdered sugar and coffee until firm.
2. Unroll the sponge cake, spread the coffee cream over it, saving some for the topping, and roll the log again.
3. Cover the log with the remaining cream and refine with a spatula to give the appearance of a real log.

The meringue:

1. Whip the egg whites with a pinch of salt and gradually add the sugar until you get a shiny and firm meringue.
2. Spread the meringue over the log to create a “snow” effect.
3. Using a kitchen torch, lightly scorch the meringue’s surface to achieve the flambé effect. If you prefer, you can pour a little coffee liqueur over the log and flame it briefly.

The final touch can be a sprinkling of cocoa powder to mimic the bark of the wood and a few coffee beans for decoration. If desired, you can also add small meringues around the log for an additional touch.

Curiosity

The Christmas log, or “Bûche de Noël” in French, is a traditional French dessert resembling a tree log, recalling the ancient pagan rituals of the winter solstice where a large log of wood was burned to celebrate the solstice.

Bon appétit!