Pin it
Looking for THE dessert that'll wow everyone at your table? I'm sharing my favorite frozen nougat Christmas log recipe with you. 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 nuts and those little bits of apricot that bring 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 is one of the most loved on my blog, and I totally get why! You don't need to be a pastry expert to nail it, even without an ice cream maker. It's my go-to dessert after a big holiday meal because it's wonderfully 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: I use 20 cl of very cold cream with 30% fat content, that's what makes the whipped cream stand up nicely.
- Sweet touch: 100 g of acacia honey for a gentle sweetness.
- Farm-fresh eggs: I carefully separate 2 eggs.
- Nutty goodness: 25 g of Damiano hazelnut butter, the flavor is amazing!
- Toasted treasures: 45 g of pistachios I toast myself.
- Crunchy bits: 45 g of oven-roasted almonds.
- Soft fruit chunks: 45 g of apricots for that fruity touch.
- My hidden trick: 2 g of orange zest that makes all the difference.
Simple step-by-step guide
- First tackle the nuts
- If my pistachios and almonds aren't already toasted, I pop them in the oven at 180°C for 10 minutes. The smell is absolutely heavenly!
- Chop everything up
- I chop all my dried fruits and nuts into small pieces, but not too fine – we want some crunch.
- Create Italian meringue
- I whip my egg whites until stiff while heating the honey to 117°C. The trick is pouring the honey in a thin stream while continuing to beat.
- Mix it all together
- I fold my meringue into the egg yolks, then add the firmly whipped cream. At the end, I mix in my hazelnut butter and all my chopped nuts and fruits.
- Freezer time
- I pour everything into my favorite log-shaped mold, smooth the top and let it sit in the freezer overnight!
Pin it
The finishing touch
I always look forward to the decorating part! I take my log out 5 minutes before serving and sprinkle my prettiest nut pieces on top. It gives it a festive look and adds a nice crunch. My guests can't get enough!
Handy tips from my kitchen
Don't worry if you don't have 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 far ahead can you make this dessert?
- You can make the log up to a week in advance. Keep it in the freezer and take it out 5 minutes before serving so it's the right texture.
- → Why toast the nuts?
- Toasting brings out the flavor and crunch in nuts. It also removes moisture, keeping the dessert from developing icy bits.
- → How do you nail the honey meringue?
- Make sure the honey is very hot (about 117°C) and slowly trickle it into whipped egg whites as you continue beating. This makes a shiny, stable meringue.
- → Can the acacia honey be swapped?
- Yes, another mild liquid honey works too. Stronger flavors might overpower the other ingredients, so stick to lighter ones.
- → What's the trick to unmolding the log?
- Run the mold under warm water, wipe it off, and flip it over onto your serving dish. It should release with ease.