Tiramisu meringue roulade

Combine tiramisu and meringue roulade to make an impressive dessert. The crisp meringue contrasts beautifully with the silky coffee cream in this recipe

Prep:40 mins
Cook:20 mins

Serves 10
Easy

Nutrition per serving

kcal 327
fat 22g
saturates 14g
carbs 29g
sugars 0g
fibre 1g
protein 3g
salt 0.1g

Ingredients

4 large egg whites at room temperature
200g caster sugar
icing sugar and cocoa powder, for dusting
200ml double cream
50g dark brown soft sugar
150g mascarpone
3 tbsp masala coffee liqueur or normal coffee liqueur (optional)
4 tbsp instant coffee, dissolved in 50ml boiling water and left to cool slightly
100g dark chocolate, melted and left to cool slightly

Method

First, make the ganache. Whisk the coffee and melted chocolate together until you have a smooth, glossy mixture. Leave to cool and thicken, stirring occasionally.
Heat the oven to 180C/160C fan/gas 4. Line a 23 x 32cm baking tray with baking parchment. For the meringue, beat the egg whites and a pinch of salt with an electric whisk until stiffened slightly.
Add 1 tbsp of the caster sugar to the egg whites, then whisk again to stiff peaks. Repeat with the rest of the sugar, a spoonful at a time, until the mixture is thick and shiny. Spread evenly into the tray, then bake for 15-20 mins, or until crisp to the touch and lightly golden in places. Leave to cool completely.
For the mascarpone cream filling, put the cream, sugar, mascarpone and liqueur, if using, in a medium bowl and whisk until thickened.
To assemble, sift some icing sugar over a large sheet of baking parchment, then carefully flip the cooled meringue onto it. Lift off the tin and peel away the baking parchment. With a short end facing you, score a line 2cm into the edge of the meringue. Spread the ganache evenly over the meringue, then top with the cream, smoothing it with a palette knife, then carefully roll into a roulade, starting from the scored end and using the parchment to help. Transfer to a serving plate and dust with cocoa powder.