Cardinal [Coffee Cream] Slices

Preparation

1. Preheat the oven to 120 °C (convection oven).

2. For the meringue: whisk the egg whites with the sugar until stiff. Fold in the corn starch and pour into a piping bag with a 1 cm nozzle.

3. For the sponge: whisk the egg yolks, egg and sugar until thick and fluffy. Mix in the vanilla sugar and salt. Sieve the flour and carefully fold into the mixture.

4. Pour into a piping bag with a 1 cm nozzle.

5. Line 2 baking trays with baking paper. Pipe three 45 cm long strips of meringue onto each baking tray, leaving a 1.5 cm gap between each strip. Pipe the sponge mixture into the gaps. Bake in the preheated oven for approx. 30 minutes.

6. Remove from the oven, tip upside down immediately onto a sheet of baking paper and carefully peel the baking paper from the back.

7. For the coffee cream: lightly whip the cold QimiQ Whip Coffee with the QimiQ Classic until completely smooth, ensuring that the entire mixture is incoporated (especially from bottom and sides of bowl).

8. Add the whipping cream, mascarpone, sugar and instant coffee powder and continue to whip until the required volume has been achieved. Lastly fold in the melted butter.

9. Lay one of the sponge bases into a baking frame (approx. 9 x 45 cm). Cover with the cream and top with the second sponge base.

10. Allow to chill for approx. 4-6 hours.

11. Tip: Refine the coffee cream with roasted hazelnuts.