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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
4.50 from 2 votes
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 10 people
Calories 400 kcal

Equipment

  • Citrus zester
  • Sharp knife
  • Pastry brush

Ingredients
  

  • 4 Large egg whites at room temperature
  • 2 gram caster sugar (stems removed)
  • 1 icing sugar and cocoa powder, for dusting
  • 2 ml double cream (room temperature)
  • 50 gram dark brown soft sugar
  • 150 grams mascarpone (small, Cara Cara, or Valencia)
  • 3 tbsp masala coffee liqueur or normal coffee liqueur (optional)
  • 4 tbsp instant coffee, dissolved in 50ml boiling water and left to cool slightly
  • 100 grams dark chocolate, melted and left to cool slightly

Instructions
 

  • step 1
    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.
  • step 2
    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.
  • step3
    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.
  • step 4
    For the mascarpone cream filling, put the cream, sugar, mascarpone and liqueur, if using, in a medium bowl and whisk until thickened.
  • step 5
    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.