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Tiramisu Meringue Roulade

This Tiramisu Meringue Roulade is a delicious twist on an Italian classic. Rich, creamy mascarpone cream is swirled with a glossy coffee ganache and rolled into a light, fluffy meringue. Dust with cocoa powder and enjoy!

Oh boy, have I got a treat for you all today!

Mention Tiramisu and you can guarantee that there will be someone out there secretly licking their lips in anticipation. This Tiramisu Meringue Roulade takes things to the next level. No more soggy sponges. Banish those fiddly little trifle cups. This is about whipped cream, crunchy meringue and a dreamy coffee ganache rolled together into glorious harmony.

It's not difficult either. The meringue itself is a fairly standard egg white and sugar mix, but topped with a creamy mascarpone cream and coffee ganache - wow! All these layers mix together in a dizzying tiramisu flavour. The sweet and tangy cream is balanced off perfectly with the dark, dark coffee and chocolate. It's a real wake up call of a dessert!

So why not give this Tiramisu Meringue Roulade a try? It's the perfect treat for dinner parties, or a way even the most kitchen-shy novice can wow their friends and family. So dust off that baking tray and get rolling!

Why You’ll Love This Tiramisu Meringue Roulade Recipe

These are all the reasons I'm loving this Tiramisu Meringue Roulade recipe:

It's decadent and delicious: This is the kind of dessert you will want to savor! From its layers of fluffy meringue, sweet and creamy mascarpone cream, to its rich and glossy coffee ganache, this irresistible Tiramisu Meringue Roulade is a perfect blend of textures and flavors.

It's surprisingly easy to make: This impressive dessert may look complicated, but it's surprisingly easy to make! With just a few simple steps and ingredients, you can have a delicious homemade Tiramisu Meringue Roulade that will impress your guests.

It's perfect for special occasions: Whether you're hosting a dinner party or celebrating a special event, this Tiramisu Meringue Roulade is the ideal dessert. Its classic Italian flavors and elegant presentation will make it a truly memorable treat.

Tiramisu Meringue Roulade

This Tiramisu Meringue Roulade is a delicious twist on an Italian classic. Rich, creamy mascarpone cream is swirled with a glossy coffee ganache and rolled into a light, fluffy meringue. Dust with cocoa powder and enjoy!

Difficulty:
Easy
Prep Time:
40 minutes
Cook Time:
20 minutes
Servings:
Serves 8 - 10

Ingredients

For the meringue

  • 4 large egg whites at room temperature
  • 200g caster sugar
  • icing sugar and cocoa powder, for dusting

For the mascarpone cream

  • 200ml double cream
  • 50g dark brown soft sugar
  • 150g mascarpone
  • 3 tbsp masala coffee liqueur or normal coffee liqueur (optional)

For the coffee ganache

  • 4 tbsp instant coffee, dissolved in 50ml boiling water and left to cool slightly
  • 100g dark chocolate, melted and left to cool slightly

Instructions

  • Step 1: Begin by combining the melted chocolate and coffee, whisking the 'ingredients' together until it takes on a glossy sheen. Allow the mixture to cool and thicken, stirring intermittently.
  • Step 2: Preheat the oven to 180C/160C fan/gas 4 and line a 23 x 32cm baking tray with parchment paper. For the meringue, use an electric mixer to whisk the egg whites with a pinch of salt until they thicken slightly.
  • Step 3: Begin adding one tablespoon of caster sugar to the egg whites and whisk until a stiff peak forms. Continue to add the sugar in spoonfuls until the mixture is rich and glossy. Evenly distribute the mixture into the baking tray and cook for 15-20 minutes, or until the top is lightly browned and crisp to the touch. Allow it to cool completely before serving.
  • Step 4: In a medium bowl, combine the cream, sugar, mascarpone and liqueur (if desired) and whisk until creamy.
  • Step 5: Sprinkle a generous amount of powdered sugar on a large piece of parchment. Carefully invert the cooled meringue onto the parchment. Remove the tin and peel off the parchment underneath. Create a crease 2 cm from one end of the meringue. Spread an even layer of ganache on the meringue and top with cream, using a palette knife to even it out. Roll the meringue up with the help of the parchment, beginning at the creased end. Place on a plate and finish with a dusting of cocoa powder.
Protein: 3g; Sodium: 0.1mg; Sugar: 28g; Calories: 327kcal; Fat: 22g; Saturated Fat: 14g; Carbohydrate: 29g; Fiber: 1g;

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