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QimiQ
Benefits
Creamy indulgent taste with less fat
No additional gelatin required
Real dairy cream product, cannot be over whipped
Prevents moisture migration, sponge base remains fresh and dry
40
medium
Tips
Refine the cream with roasted hazelnuts.
Ingredients for 12 slices
For the meringue
7
Egg white(s)
120
g
Sugar
2
tbsp
Corn starch
For the sponge
5
Egg yolk(s)
2
Egg(s)
70
g
Sugar
1
package
Vanilla sugar
1
pinch(es)
Salt
80
g
AP Flour
For the coffee cream
250
QimiQ Whip Coffee
250
g
QimiQ Classic,
chilled
150
ml
Whipping cream 36 % fat
170
g
Mascarpone
80
g
Sugar
20
g
Instant coffee powder
150
g
Butter,
melted
Method
1.
Preheat the oven to 320 °F (air circulation)
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. Add the lemon peel and salt. Sieve the flour and carefully fold into the mixture. Pour into a piping bag with a 1 cm nozzle.
4.
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.
5.
Remove from the oven, tip upside down immediately onto a sheet of baking paper and carefully peel the baking paper off of the back.
6.
For the coffee cream: lightly whip the cold QimiQ Whip and QimiQ Classic together until completely smooth, ensuring that the entire mixture is incoporated (especially from bottom and sides of bowl).
7.
Add the coffee powder, liquor, vanilla pulp and sugar and continue to whip until the required volume has been achieved.
8.
Lay one of the meringue and sponge bases into a baking frame (approx. 9 x 45 cm). Fill with the cream and top with the second base.