Christmas Log garnished with Fruit Coulis

Christmas Log garnished with Fruit Coulis
  • 6 servings
  • 1:00 Preparation
  • 0:15 Cooking
  • 1:15 Total Time


Add all
  • 1 box
    (300 g)

    frozen mixed berries, thawed and drained

  • 1 Tbsp.
    (15 mL)


  • 2 tsp.
    (10 mL)

    lemon juice

  • 5


  • 1 cup
    (250 mL)


  • 1 tsp.
    (5 mL)

    artificial vanilla

  • 1 cup
    (250 mL)


  • 1/2 tsp.
    (2 mL)


  • 1 tsp.
    (5 mL)

    baking powder

  • Sufficient amount of icing sugar

  • Sufficient amount of raspberry jam

  • Sufficient amount of raspberry swirl ice cream, softened


Purée berries, sugar and lemon juice in food processor. Strain and refrigerate.

Preheat oven to 375°F / 180°C.

Grease a 15 x 10 x 1 in. (6 x 4 x 2,5 cm) jellyroll pan and line with two layers of waxed paper.

In a bowl, beat eggs until thick and frothy. Add sugar gradually, beating after each addition. Add vanilla and mix.

Sift flour, salt and baking powder together. Using a spatula, gently fold dry ingredients into egg mixture. Pour batter into pan and spread evenly.

Bake 12-15 min or until cake springs back from a light touch.

Sprinkle cake with icing sugar immediately and turn out onto a damp towel.

Roll cake and towel up loosely and cool on a rack.

Roll out cake and cover with a thin layer of jam and a layer of softened ice cream, roll cake up again. Wrap in aluminum foil and freeze.

Before serving, sprinkle with icing sugar. Serve with berry coulis.

Source: Metro