Tiramisu meringue roulade

• egg whites↗4 large

  at room temperature

• caster sugar↗200g g
• icing sugar↗

  and cocoa powder, for dusting

• double cream↗200ml ml
• dark brown soft sugar↗50g g
• mascarpone↗150g g
• masala coffee liqueur↗3 tbsp st. tbsp

  or normal coffee liqueur (optional)

• instant coffee↗4 tbsp

  dissolved in 50ml boiling water and left to cool slightly

• dark chocolate↗100g g

  melted and left to cool slightly

Step-by-step instructions

1. 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.

2. 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.

3. 3

   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.

4. 4

   For the mascarpone cream filling, put the cream, sugar, mascarpone and liqueur, if using, in a medium bowl and whisk until thickened.

5. 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.