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

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.
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.
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.
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.
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.
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.
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