Tiramisu meringue roulade

The flavours of a tiramisu in a fluffy, crisp meringue roll.

SERVES 10 PREP 25min, plus cooling COOK about 25min

• 3 large egg whites

• 175g caster sugar

• 1tsp cornflour

• 3tbsp espresso, cooled

• 100g dark chocolate (70% cocoa solids), chopped

• 200ml double cream

• 250g tub mascarpone

• 4tbsp icing sugar, sifted

• 3tbsp Marsala or

Tia Maria

• Cocoa powder, to dust

1 Preheat oven to 180°C (160°C fan) mark 4. Line a 23 x 33cm Swiss roll tin with baking parchment, making sure the parchment comes at least 2cm above the sides. In a large bowl, using a handheld electric whisk, beat egg whites to stiff peaks. Gradually add caster sugar, whisking to stiff peaks after each addition; the meringue should be thick and glossy. In a small bowl, mix cornflour and 2tbsp espresso until smooth, then whisk into meringue. Spread into prepared tin, smoothing to level.

Bake for 20-22min, until

puffed and firm. Cool in tin for 5min, then, using the baking parchment, lift on to a wire rack to cool (the meringue will sink on cooling).

3 Put chocolate and remaining espresso in a small bowl. Bring 100ml cream just to boil, then pour into chocolate bowl. Leave for 1min, stir until melted and combined. Allow to cool but not set. Whip mascarpone, icing sugar, Marsala or Tia Maria and remaining cream in a bowl to soft peaks.

4 Lay a sheet of baking parchment larger than the meringue on a work surface and invert meringue on to it. Peel away top lining parchment. Spread ganache over meringue in a thin layer, then spread mascarpone cream on top, leaving a

1cm border at the edges. Using the base parchment to help, roll up meringue from a short edge – it will crack, but that’s part of the charm. Transfer to a board or serving plate; dust with cocoa. Serve immediately.

GET AHEAD Prepare to end of step 2 up to

2hr ahead.