Prep. time: 30 minutes
Cooking time: 15 minutes
Freezing time: 1 hour

You can get a head-start on your “log” by preparing it up to 1 week in advance, freezing it and then when you are ready, you can prepare the meringue.

1. Preheat the oven to 200˚C / 400˚F.
2. Separate the egg whites and yolks into two bowls. Using an electric mixer, beat the egg whites with half of the maple sugar for about 10 minutes. Set this mixture aside.
3. In the other bowl, beat the egg yolks, add salt, lemon zest and juice and the remaining maple sugar.
4. Fold the second mixture into the first one. Set aside.
5. Sift the flour, then fold into the egg mixture.
6. Lay a cookie sheet out with waxed paper.
7. Spread the cake mixture on the cookie sheet and bake for 10 minutes (or until it becomes golden in colour). Remove from oven and let cool.
8. Mix ice cream and maple syrup. Spread this mixture over the entire surface of the cake and roll up to form a “log”.
9. Transfer to an oven-proof dish and freeze for at least 1 hour.

Meringue

1. Preheat the oven to 200˚C / 400˚F.
2. In a large bowl, beat egg whites, maple sugar and Sambuca until stiff peaks form, then scoop the meringue on top of the frozen “log” in peaks using a spatula or a pastry bag.
3. Bake in the oven for a few minutes until the meringue peaks are golden in colour*.

Garnish

1. Lay a cookie sheet with waxed paper. Melt chocolate in microwave.
2. Spread the chocolate over the surface of the cookie sheet and sprinkle with maple flakes.
3. Let set and then cut.