If using a mixer when beating the egg whites and the heavy cream, start at a low speed and work up to medium. Do not use the highest speeds – although that accelerates the process, the egg whites and cream won’t be as stable as they would if you beat them for a longer period at a medium speed.
Yes you could make this whole recipe without a mixer – just using a whisk and elbow grease. It would take a long time, but you would certainly give your arm muscles a workout.
The time set out above does not take into account the 2 resting periods – 20 minutes (under the paper towels) just after baking and 1 hour (of refrigeration) once the roll is made.