Tiramisu Roll with a super moist cake and a sweet cream. Along with mini meringue logs.
Turn the oven to 350°F. Line a jelly-roll baking sheet with parchment paper or foil and spray with non-stick spray, set aside.
In a bowl of an electric mixer, fitted with the whip attachment whip 3 egg whites until soft peaks form.
With the mixer still running, slowly start adding 3/4 cup sugar and whip until stiff peaks.
Add 3 egg yolks, let the mixer thoroughly mix them in (15 seconds) and turn it off.
In 3 additions, sift 3/4 cup cake flour and 2 tsp baking soda into the batter, each time carefully folding the flour until almost no streaks show, before adding the more. Add 1/2 cup of almond flour and also carefully fold it in the batter.
Pour 3 Tbsps melted butter and 1 Tbsp warm water over the batter and again, carefully fold everything in until all the butter is incorporated.
Mix 3 Tbsp coffee with 1/4 cup boiling water until the coffee dissolves. Add 1/4 cup sugar and mix again.
In a squirting, bottle combine 1/2 cup of liquor and 1/4 cup cold water. Shake to combine.
Continually mix 3 egg yolks with 1/4 cup sugar over a double boiler until the sugar granules have almost dissolved (about 7 minutes). Remove from heat and set over a bowl of cold water, to help the mixture cool, occasionally stirring.
In a mixer, fitted with the whip attachment, whip 1 pack cream cheese and the remainder of the sugar, until the cream cheese is smooth and no lumps are seen.
Add 1 cup whip cream and continue beating, starting with the lower speeds and increasing as the cream thickens, until stiff peaks. (careful not to over whip, as it will separate).
Turn the oven to 200°F. Line a jelly roll baking pan with parchment paper.
With the mixer, fitted with whip attachment, whip 3 egg whites with a small pinch of cream of tartar until soft peaks.
With the mixer still running, start to slowly add 1/2 cup sugar.
On the day you will serve the log, or a day ahead, whip 1 cup of heavy cream with 1/4 cups sugar until stiff peaks.
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