Tiramisu Meringue Roulade with Mascarpone Cream

Prepare the coffee ganache: In a small bowl, whisk together the melted dark chocolate and the dissolved instant coffee until the mixture is smooth and glossy. Set it aside to cool and thicken, stirring occasionally to maintain a consistent texture.

Preheat your oven to 180°C (160°C fan/gas 4). Line a 23 x 32cm Swiss roll tin or baking tray with high-quality baking parchment. In a clean, grease-free bowl, beat the egg whites with a pinch of salt using an electric whisk until they start to form soft peaks.

Gradually add the caster sugar to the egg whites, one tablespoon at a time, whisking continuously. Continue whisking until the meringue is thick, glossy, and holds stiff peaks. Spread the mixture evenly into the prepared tray and bake for 15–20 minutes until the surface is lightly golden and crisp to the touch. Remove from the oven and allow to cool completely in the tin.

Make the mascarpone filling: In a medium mixing bowl, combine the double cream, dark brown soft sugar, mascarpone, and coffee liqueur. Whisk the mixture until it thickens enough to hold its shape, being careful not to over-whisk.