Tiramisu Meringue Roulade Recipe

BySophie Carsel
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Introduction

This Tiramisu Meringue Roulade is a light and elegant dessert combining the crisp sweetness of meringue with rich mascarpone cream and a coffee-chocolate ganache. Perfect for impressing guests or treating yourself to a decadent homemade delight.

A rectangular cake roll sits on a white oval plate with a dusting of cocoa powder spread over the top and around the edges of the plate. The cake has a smooth light cream outer layer and inside appears to have a spiral pattern with layers of light cream and dark brown chocolate filling. A single thick slice is cut from one end, showing the layered swirl clearly. The background is a soft green cloth under the white oval plate with a smaller plate and fork partially visible in the lower left corner. Photo taken with an iphone --ar 4:5 --v 7

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

Instructions

  1. Step 1: Make the ganache by whisking the dissolved coffee and melted chocolate together until smooth and glossy. Set aside to cool and thicken, stirring occasionally.
  2. Step 2: Preheat the oven to 180°C (160°C fan)/gas mark 4. Line a 23 x 32 cm baking tray with baking parchment.
  3. Step 3: Beat the egg whites with a pinch of salt using an electric whisk until slightly stiffened. Gradually add caster sugar one tablespoon at a time, whisking to stiff peaks after each addition until the mixture is thick and shiny.
  4. Step 4: Spread the meringue evenly in the prepared tray and bake for 15-20 minutes until crisp to the touch and lightly golden. Leave to cool completely.
  5. Step 5: For the cream filling, whisk together the double cream, dark brown sugar, mascarpone, and coffee liqueur (if using) until thickened.
  6. Step 6: Sift icing sugar over a large sheet of baking parchment, then carefully flip the cooled meringue onto it. Remove the baking parchment from the meringue.
  7. Step 7: Score a line 2 cm from one short edge of the meringue. Spread the ganache evenly over the surface, then spread the mascarpone cream on top, smoothing it out.
  8. Step 8: Starting from the scored edge, carefully roll the meringue into a roulade using the parchment to assist. Transfer to a serving plate and dust with cocoa powder before serving.

Tips & Variations

  • Use room temperature egg whites for better volume in your meringue.
  • If you prefer a stronger coffee flavor, add extra dissolved instant coffee to the cream filling.
  • For a nutty twist, sprinkle toasted hazelnuts or almonds over the ganache before adding the cream.
  • Substitute the coffee liqueur with a coffee extract if you want a non-alcoholic version.

Storage

Store the roulade covered in the refrigerator for up to 2 days. It is best enjoyed fresh as the meringue may soften over time. To serve, bring to room temperature for about 20 minutes for the best texture and flavor.

How to Serve

A rectangular rolled cake is placed on a white plate with a shiny surface, covered with a thick layer of cocoa powder that spills slightly onto the plate. The cake's roll reveals multiple layers inside: a light tan sponge cake swirling with a dark brown chocolate cream filling, surrounded by a pale cream layer with a soft texture. A slice of the cake is cut and placed at the front of the plate, showing the spiral pattern clearly. The background is a white marbled texture with a soft light casting gentle shadows. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the meringue roulade ahead of time?

Yes, you can prepare the meringue base and ganache a day ahead and keep them refrigerated separately. Assemble the roulade on the day you plan to serve to maintain the best texture.

What can I use if I don’t have mascarpone?

You can substitute mascarpone with a mix of cream cheese and whipped cream for a similar creamy texture, though the flavor will be slightly different.

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Tiramisu Meringue Roulade Recipe

★★★★★

4.5 from 127 reviews
  • Author: Sophie
  • Total Time: 40 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian
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Description

This Tiramisu Meringue Roulade is a delightful twist on the classic Italian dessert, combining crisp meringue with luscious mascarpone cream, rich coffee-chocolate ganache, and a hint of coffee liqueur for an indulgent treat. Perfect for special occasions, this roulade is light yet decadent, featuring layers of textures and flavors inspired by traditional tiramisu.

Ingredients

Scale

Meringue

  • 4 large egg whites at room temperature
  • 200g caster sugar
  • Pinch of salt

Ganache

  • 4 tbsp instant coffee, dissolved in 50ml boiling water and left to cool slightly
  • 100g dark chocolate, melted and left to cool slightly

Mascarpone Cream Filling

  • 200ml double cream
  • 50g dark brown soft sugar
  • 150g mascarpone
  • 3 tbsp masala coffee liqueur or normal coffee liqueur (optional)

To Finish

  • Icing sugar, for dusting
  • Cocoa powder, for dusting

Instructions

  1. Prepare the Ganache: Whisk together the dissolved coffee and melted dark chocolate until you achieve a smooth, glossy mixture. Set aside to cool and thicken, stirring occasionally to maintain consistency.
  2. Make the Meringue: Preheat the oven to 180C (160C fan)/gas mark 4. Line a 23 x 32 cm baking tray with baking parchment. Using an electric whisk, beat the egg whites with a pinch of salt until slightly stiffened. Gradually add the caster sugar, one tablespoon at a time, whisking after each addition until the mixture forms thick, glossy stiff peaks.
  3. Bake the Meringue: Spread the meringue evenly over the prepared baking tray. Bake for 15-20 minutes, or until the meringue is crisp to the touch and lightly golden in spots. Remove from the oven and allow to cool completely.
  4. Prepare the Mascarpone Cream: In a medium-sized bowl, whisk together the double cream, dark brown soft sugar, mascarpone, and coffee liqueur (if using) until the mixture thickens and holds soft peaks.
  5. Assemble the Roulade: Sift icing sugar over a large sheet of baking parchment. Carefully invert the cooled meringue onto the sugared parchment, then peel away the baking tray’s parchment lining. With the short end facing you, score a 2cm line into the edge of the meringue to mark where you will roll.
  6. Layer and Roll: Spread the cooled ganache evenly over the meringue surface. Top with the mascarpone cream, smoothing it out with a palette knife. Starting from the scored end, carefully roll the meringue into a roulade, using the parchment to guide and support the roll.
  7. Serve: Transfer the roulade to a serving plate and dust generously with cocoa powder. Slice and enjoy your elegant tiramisu-inspired dessert.

Notes

  • Ensure egg whites are at room temperature for optimal volume when whisking.
  • Use good quality dark chocolate for a richer ganache flavor.
  • The coffee liqueur is optional but adds an authentic tiramisu flair.
  • Make sure the meringue is completely cooled before spreading fillings to prevent melting.
  • This roulade is best served the same day for the freshest texture.
  • Prep Time: 20 minutes
  • Cook Time: 15-20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian-inspired

Keywords: tiramisu, meringue roulade, coffee dessert, mascarpone, chocolate ganache, Italian dessert, roulade

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