Eggnog – Stracciatella – Swiss roll

Ingredients for 1 servings:

• 3 eggs
• 1 pinch of salt
• 75 g sugar
• 2 tbsp sugar
• 50 g flour
• 25 g cornstarch
• 1 tsp, leveled baking powder
• 6 sheets of white gelatin
• 400 g whipped cream
• 2 packets of vanilla sugar
• 100 g chocolate, whole milk
• ¼ liter eggnog

Instructions

Working time approx. 1 minute; Rest time approx. 1 hour; Total time approx. 1 hour 1 minute

Separate the eggs. Beat the egg whites and 2 tablespoons of cold water until stiff. Add a pinch of salt and sugar. Stir in the egg yolks. Mix the flour, starch, and baking powder, sift them together, and fold them in. Spread the mixture onto a baking sheet lined with baking paper and bake in a preheated oven at 175°C for 12-15 minutes. Turn the mixture out onto a damp cloth sprinkled with 2 tablespoons of sugar and peel off the baking paper. Soften the gelatine. Beat 200g of cream and 1 packet of vanilla sugar until stiff. Grate the chocolate. Set aside 5 tablespoons of egg liqueur. Squeeze out the gelatine, dissolve it, and stir it into the remaining egg liqueur. Let it set slightly. Fold in the cream and grated chocolate, except for 1-2 tablespoons for decoration. Spread the filling onto the Swiss roll and roll it up. Chill the roll for about 1 hour. Cut the Swiss roll into about 12 pieces. Whip the remaining cream and vanilla sugar until stiff peaks form. Fill a piping bag with a star-shaped nozzle. Decorate the Swiss roll with cream puffs and sprinkle with chocolate. Drizzle each layer with liqueur.