It's been a while since I posted something on here. But I've been so busy lately, that I hardly baked something.
Christmas, New Year, examinations, essays, being ill,... etc. Actually that means life happening.
But I did took some time to make a "New Year's Log", as I like to call it, for the New Year's Eve party.
It was with friends and everyone had to make something. I was in charge of the dessert.
I used most inspiration here and here.
For the vanilla sponge you will need:
4 eggs
125 g powdered sugar
100 g flour
50 g butter at room temperature
vanilla essence
For the cream:
250 g mascarpone
3 egg yolks
100 g powdered sugar
25 cl full double cream
2 sheets gelatine
For the syrup:
1 strong espresso
Optional: a good glock bicherin (you can use amaretto)
For the meringue I used a recipe of Mercotte
It will soon come around on the blog, when I have time.
Meanwhile you can find the recipe here.
Start of by making your cake.
Preheat your oven to 180°.
Whisk the egg yolks with the sugar.
Whisk the egg whites until stiff but still a bit "fluffy" (as I like to call them).
Add carefully the egg whites to the egg yolks and the sugar.
Add also carefully the pieces of butter.
Finally add some vanilla essence.
Butter and line with baking parchment a swiss roll tin.
Pour the mixture in the tin. Bake for about 10 minutes.
In the meantime take already a piece of baking parchment and lay it on the table.
When the sponge is baked, take it out and place "the uncovered" side on the baking parchment (the one lying on the table). Take the other baking parchment off and start to roll over the sponge. Let it be! :)
Now we can start with the indulgent, yes indulgent, cream.
Whisk the egg yolks with the sugar. Add in the mascarpone. This can take a while. The mixture has to be smooth.
Whip the cream until stiff.
Take your gelatin and let them soak in some cold water.
Then take the same sheets and let them melt in the micro-wave for a couple of seconds then put them in a bowl with two tablespoon of the whipped cream.
Add the gelatin/cream to the mascarpone mixture.
Whisk carefully.
Now add in, time at the time, your whipped cream.
I advise to let the cream stiffen a bit in the fridge.
If the cream is cold and stiff, the sponge cool then you can make the syrup.
You simply make a strong espresso. Add some bicherin (as much as you like, but not too much).
Now it's time to assemble the Tiramisù Log.
Unroll the sponge and soak it with the syrup (no not the bicerin on its own). You can be generous with the soaking!
Spread the half of the cream on the sponge and wrap the sponge again.
Now spread the remaining cream on the "LOG". Let it rest in the fridge until serving time.
I optionally made some meringues. But that's completely up to you.
Before serving
And voilà eat your slice and start PARTYING!!!
I wish you all the very best, that 2015 will be fantastic,.... . You know what I mean.
Until next time,
XO
- 12:33
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