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Looking for a showstopper dessert that'll wow your guests? Let me share my favorite frozen nougat Christmas log recipe. I've been making it in my kitchen for years and it never fails to impress! I'm crazy about how the smooth cream mixes with crunchy dried fruits and those bits of apricot that add a fruity kick. The best part? You can make it way ahead of time and actually enjoy hanging out with your guests on the big day.
A crowd-pleasing holiday treat
This recipe ranks among the most clicked on my entire site, and I totally get why! You don't need any fancy pastry skills to nail it, even without an ice cream maker. It's become my go-to dessert after a heavy holiday meal because it's surprisingly light. And guess what? My lactose-intolerant readers love making it with coconut cream instead!
What you'll need for this special dessert
- The perfect cream base: Get 20 cl of very cold cream with 30% fat content, this makes whipped cream that really holds up.
- Sweet touch: 100 g of acacia honey gives it a gentle sweetness.
- Farm-fresh eggs: You'll need 2, carefully separated.
- Nutty richness: 25 g of Damiano hazelnut butter adds amazing flavor!
- Crunchy element: 45 g of toasted pistachios bring color and texture.
- More crunch: 45 g of oven-roasted almonds for that toasty flavor.
- Fruity bits: 45 g of soft dried apricots cut into chunks.
- Hidden twist: 2 g of orange zest makes all the difference.
Simple steps to follow
- Start with the nuts
- If your pistachios and almonds aren't already toasted, pop them in the oven at 180°C for 10 minutes. Your kitchen will smell amazing!
- Chop everything up
- Cut all your dried fruits and nuts into chunks, but don't go too small—you want some texture in each bite.
- Make Italian meringue
- Whip those egg whites until stiff while heating your honey to 117°C. The trick is pouring the hot honey in a thin stream while continuing to beat.
- Mix it all together
- Blend your meringue with the egg yolks, then fold in your stiff whipped cream. Finally, mix in the hazelnut butter and all your chopped goodies.
- Freeze overnight
- Pour everything into your favorite log-shaped mold, smooth the top and let it freeze completely!
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The finishing touches
The decorating part is so much fun! I take the log out about 5 minutes before serving and sprinkle my prettiest nut pieces all over the top. It looks super festive and adds an extra crunch that everyone loves!
Tips from my kitchen
Don't worry if you can't find a log-shaped mold! A silicone loaf pan works just fine. For the meringue, wait until you see big bubbles in the honey before pouring it in. And trust me on this one, splurging on Damiano hazelnut butter is totally worth it!
Frequently Asked Questions
- → How early should I make the log?
- You can make it up to a week in advance and store it in the freezer. Just take it out 5 minutes before serving for the best texture.
- → Why toast the dried fruits?
- Toasting brings out the flavors and makes them crunchier. It also removes moisture that might create icy bits.
- → Any tips for flawless honey meringue?
- Heat the honey to around 117°C and pour it slowly into the whipped egg whites, whisking constantly. This makes it smooth and glossy.
- → Can I swap the acacia honey?
- Yes! Go with a mild liquid honey instead. Avoid strongly flavored ones as they can overpower the other tastes.
- → How can I unmold the log easily?
- Run warm water briefly over the mold, dry it off, then flip it onto a plate. It should slide out nicely.