Tiramisu Meringue Roulade

Tiramisu Meringue Roulade

Ingredients (serves 10)

  • 3 large egg whites
  • 175g caster sugar
  • 1tsp cornflour
  • 3tbsp espresso, cooled
  • 100g dark chocolate, chopped
  • 200ml double cream
  • 250g tub mascarpone
  • 4tbsp icing sugar, sifted
  • 3tbsp Marsala
  • Cocoa powder, to dust


This is another really delicious Good Housekeeping recipe which I am going to make when we have friends over between Christmas and New Year.  It’s a great idea to have an alternative to ‘mincemeat’ based Christmas sweets that still feel special and sparkly and not something you’d cook on any old weekend.

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

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

Meanwhile, make the ganache.  Put the chocolate remaining 1tbsp espresso in a small bowl.  Bring 100ml 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 the mascarpone, icing sugar, Marsala or Tia Maria and remaining cream in a bowl until it forms soft peaks.

Lay a sheet of baking parchment larger than the meringue on a work surface and invert the meringue on to it.  Peel away the top lining parchment.  Spread the ganache over the meringue in a thin layer, then spread the mascarpone cream on top, leaving a 1cm border at the edges. Using the base parchment to help, roll up the  meringue in a thin layer, then spread the mascarpone cream on top, leaving a 1cm border at the edges.  Using the base parchment to help, roll up the meringue form a short edge  – it will crack, but that is all part of the charm.  Carefully transfer to a board or flat platter and dust with cocoa.  Serve immediately.