Prepare all the ingredients.

Chemiser a log mold with plastic wrap.

Fill the bottom with ice cream or sherbet.

Press the raspberry sherbet using the back of a spoon so that it goes well to the shape of the mold. Make a dish in its center with the back of a table spoon...

...and fill it with pear sherbet.

Cover all with raspberry sherbet and smooth the surface.

Cut a band of génoise same width as the log mold and place it on the raspberry sherbet. Leave to harden in the freezer.

Italian Meringue: Beat the egg whites firm.

When very firm...

...add sugar cooked at 121°C.

Beat until complete cooled.

Remove the log from the mold on a log cardboard tray or a serving dish.

Remove the plastic wrap.

Using a metal spatula, Level...

...the whole surface of the log.

Using a torch...

...brown the surface of the meringue.

Decorate with Christmas figurines.

Reserve in the freezer until dessert time.