Christmas Meringue Buche de Noel Roll

by Layla suzette
Christmas Meringue Buche de Noel Roll

Christmas Meringue Roll is a special variation of the classic Buche de Noel (Yule Log or Tronchetto di Natale Innevato). It’s made with a meringue filled with Whipped Cream and Cranberry (or Red Currant if you can find it). It’s incredibly quick and easy to make! This cake is perfect in the Holiday Season but even during summertime: you can freeze it and remove from the freezer about 1 hour before serving it, this is a very refreshing idea for Summer!

In the Christmas season I prefer to refrigerate it: the meringue sweetness is balanced with the slightly bitter cranberries.

Christmas Meringue Buche de Noel Roll

Christmas Meringue Buche de Noel Roll

Rating: 5.0/5
( 1 voted )
Serves: 10 Nutrition facts: 200 calories 20 grams fat


  • 4 small Egg Whites (or 3 large), 135 g, room temperature
  • 180 g (3/4 cup) Caster Sugar
  • 1/3 teaspoon Cream of Tartar
  • 1 teaspoon Vanilla Paste
  • 300 ml (1 + ¼ cup) Whipping Cream
  • 1 ½ tablespoons (10 g) Powdered Sugar
  • 140 g (5 oz) Cranberry Compote (or red currant)
  • Some Powdered Sugar
  • Fresh Cranberry or Red Currant Sugar-Frost for decoration*
  • Rosemery for decoration


  1. Prepare a 26x35 cm – 10x14 inch pan: lined with parchment paper and slightly grease with some vegetable flavorless oil and remove any oil excess with a kitchen paper.
  2. In a large bowl place Egg whites, Cream of Tartar and mix until white foam.
  3. Start adding Caster Sugar little by little and keep on mixing until stiff peaks.
  4. Add Vanilla Paste and mix just until combined.
  5. Spread evenly the meringue in the prepared pan.
  6. Bake in preheated oven at 160° C - 320° F for 25 minutes.
  7. Meanwhile dust a parchment paper with some Powdered Sugar.
  8. Cool down the meringue in the pan for 5 minutes.
  9. Invert the meringue onto the dusted parchment paper, peel off the lined paper and cool down completely for about 15 minutes.
  10. Meanwhile in a large chilled bowl pour Whipping Cream and Whip until medium-stiff peaks.
  11. Add Powdered Sugar and genlty combine.
  12. Spread the whipped cream on top of the meringue.
  13. Evenly place with a spoon Cranberry Compote on top.
  14. Gently roll the meringue into a log, helping with the sugared parchment paper under the meringue.
  15. Cover and refrigerate for about 2 hours or freeze for about 15 minutes.
  16. Cut the edges and dust with powdered sugar if necessary.
  17. Decorate with rosemary and sugar frosted fruits.
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Wash and dry very well your fruit.

Slightly dip the fruit in egg white and remove the eccess.

Coat with Caster Sugar.

Let dry on baking parchment paper for few hours.

You can prepare it 2 days before.

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