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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
