TIRAMISU MERINGUE ROULADE

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

Hands-on time 25min, plus cooling. Cooking time about 25min. Serves 10

◆ 3 large egg whites ◆ 175g (6oz) caster sugar ◆ 1tsp cornflour ◆ 3tbsp espresso, cooled ◆ 100g (3½oz) dark chocolate (70% cocoa solids), chopped ◆ 200ml (7fl oz) 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 (9 x 13in) Swiss roll tin with baking parchment, making sure the parchment comes at least 2cm (¾in) above the sides of the tin. 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.

2 Bake for 20-22min until puffed and firm. Cool in tin for 5min, then, using the baking parchment, carefully lift on to a wire rack to cool (meringue will sink on cooling).

3 Meanwhile, make the ganache. Put the chocolate and remaining 1tbsp espresso in a small bowl. Bring 100ml (3½fl oz) of cream just to the boil, then pour into the 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 until it forms 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 the ganache over the meringue in a thin layer, then spread the mascarpone cream on top, leaving a 1cm (½in) border at the edges. Using the base parchment to help, roll up the meringue from a short edge – it will crack, but that’s all part of the charm. Carefully transfer to a board or flat platter and dust with cocoa. Serve immediately.

PER SERVING 362cals, 3g protein, 25g fat (16g saturates), 31g carbs (31g total sugars), 0g fibre

GET AHEAD Prepare to end of step 2 up to 2hr ahead.