
A sophisticated twist on the classic Italian tiramisu, this light and airy meringue roulade is filled with rich coffee ganache and velvety mascarpone cream. It is a stunning, gluten-free dessert that is perfect for entertaining and special occasions.
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.
Assemble the roulade: Dust a large sheet of baking parchment with icing sugar and carefully flip the cooled meringue onto it. Peel away the original lining paper. Score a light line 2cm from one of the short ends. Spread the coffee ganache evenly over the meringue, followed by the mascarpone cream. Starting from the scored end, carefully roll the meringue into a log using the parchment paper for support. Transfer to a platter, dust with cocoa powder, and serve.
For the best volume, ensure your egg whites are at room temperature and your equipment is completely free of grease. If you want cleaner slices, chill the assembled roulade in the fridge for about 30 minutes before serving. You can substitute the coffee liqueur with a splash of vanilla extract for a non-alcoholic version.
