Tiramisu Meringue Roulade Recipe

Introduction

This Tiramisu Meringue Roulade is a delightful twist on the classic Italian dessert. Light, airy meringue meets rich mascarpone cream and coffee-infused chocolate ganache, creating a show-stopping treat perfect for special occasions or a decadent weekend dessert.

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 together the dissolved coffee and melted chocolate until smooth and glossy. Leave 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.
4. Step 4: Add 1 tablespoon of caster sugar to the egg whites and whisk until stiff peaks form. Continue adding the sugar gradually, whisking well after each addition until the mixture is thick and shiny.
5. Step 5: Spread the meringue evenly in the prepared tray. Bake for 15-20 minutes until crisp to the touch and lightly golden. Allow to cool completely.
6. Step 6: For the mascarpone cream, whisk together the double cream, dark brown sugar, mascarpone, and coffee liqueur (if using) in a medium bowl until thickened.
7. Step 7: Dust a large sheet of baking parchment with icing sugar, then carefully flip the cooled meringue onto it. Remove the original parchment from the meringue.
8. Step 8: With the short side facing you, score a line 2 cm from the edge of the meringue to mark where the roll will start.
9. Step 9: Spread the coffee ganache evenly over the meringue, then layer the mascarpone cream on top, smoothing it with a palette knife.
10. Step 10: Using the parchment as a guide, carefully roll the meringue into a roulade starting at the scored edge. Transfer to a serving plate and dust generously with cocoa powder.

Tips & Variations

• Use room temperature egg whites for better volume and stability in your meringue.
• Replace the coffee liqueur with vanilla extract if you prefer a non-alcoholic version.
• For a richer filling, fold in some whipped cream gently into the mascarpone mixture.
• Dust the roulade with finely grated dark chocolate for an extra touch of elegance.

Storage

Store the roulade in the refrigerator, covered loosely with plastic wrap or in an airtight container, for up to 2 days. Consume soon after assembling for the best texture, as the meringue will soften over time. To serve, remove from the fridge about 10 minutes before slicing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the roulade a day in advance?

You can prepare it a day ahead, but the meringue may soften slightly as it absorbs moisture from the filling. For the crispiest texture, assemble just before serving.

Can I use regular brewed coffee instead of instant coffee?

Instant coffee dissolved in boiling water works best for an intense coffee flavor without extra liquid. If using brewed coffee, reduce other liquid ingredients to keep the ganache thick enough.

Tiramisu Meringue Roulade Recipe

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★★★★★

4.7 from 97 reviews

• Author: Cleo
• Total Time: 40 minutes
• Yield: 8 servings 1x

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Description

This Tiramisu Meringue Roulade is a light and elegant dessert combining crisp meringue, rich mascarpone cream, and a coffee-chocolate ganache. It features a delicate, airy meringue base rolled with creamy mascarpone filling enhanced by coffee liqueur and dusted with cocoa powder, perfect for coffee and dessert lovers seeking a sophisticated sweet treat.

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Ingredients

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Meringue

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

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)

Finishing

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

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Instructions

1. Prepare the Ganache: Whisk together the dissolved coffee and melted dark chocolate until you achieve a smooth, glossy consistency. Set aside to cool and thicken, stirring occasionally for even texture.
2. Preheat and Prepare Baking Tray: Heat your oven to 180°C (160°C fan)/gas mark 4. Line a 23 x 32 cm baking tray with baking parchment to prevent sticking and ensure easy removal of the meringue.
3. Make the Meringue: Using an electric whisk, beat the egg whites with a pinch of salt until slightly stiffened. Add caster sugar gradually, starting with 1 tablespoon, whisking to stiff peaks after each addition. Continue adding sugar spoonful by spoonful until the meringue mixture is thick, glossy, and holds stiff peaks.
4. Bake the Meringue: Spread the meringue evenly in the prepared tray. Bake for 15-20 minutes until light golden and crisp to the touch. Remove from oven and allow to cool completely in the tray to prevent cracking or collapsing.
5. Prepare the Mascarpone Cream Filling: In a medium bowl, whisk together the double cream, dark brown sugar, mascarpone, and coffee liqueur if using, until the mixture thickens to a spreadable consistency.
6. Assemble the Roulade: Sift icing sugar over a large sheet of baking parchment. Carefully flip the cooled meringue out of the tray onto this parchment. Remove the original parchment from the meringue. Score a line 2cm from one short edge to help with rolling.
7. Layer and Roll: Spread the cooled ganache evenly over the meringue surface. Follow with an even layer of mascarpone cream, smoothing with a palette knife. Starting from the scored edge, use the parchment to gently roll the meringue into a roulade shape without cracking.
8. Final Touches: Transfer the roulade onto a serving plate. Dust the top generously with cocoa powder for a classic tiramisu finish.

Notes

• Ensure egg whites are at room temperature for better volume when whisking.
• The coffee liqueur is optional but adds authentic tiramisu flavor.
• Be gentle when rolling the meringue to prevent cracking.
• If you don’t have masala coffee liqueur, regular coffee liqueur or even strong coffee concentrate will work well.
• The roulade is best served within a few hours of assembling to keep the meringue crisp but can be refrigerated for up to 24 hours.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Italian

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