Easy homemade tiramisu meringue roulade
Tiramisu and meringue roulade make for an amazing combination in the form of a dessert. In this recipe, the crisp meringue is the perfect accompaniment to the silky coffee cream.
Ingredients:
- The recipe calls for four big egg whites that have been brought to room temperature.
- 200g caster sugar
- Cocoa powder and icing sugar are to be used as dusting.
- 200ml double cream
- Fifty grams of delicate dark brown sugar
- 150g mascarpone
- 3 tbsp masala coffee liqueur or ordinary coffee liqueur (optional)
- Four tablespoons of instant coffee, dissolved in fifty milliliters of boiling water, and let to cool down somewhat
- One hundred grams of unsweetened chocolate, heated and let to gently cool
Instructions:
- To begin, you will need to make the ganache. Coffee and melted chocolate should be mixed together in a bowl and whisked until smooth and shiny. Allow it to cool down and thicken while stirring it every so often.
- Preheat the oven to 180 degrees Celsius (160 degrees fan) or gas 4. Use parchment paper to line a baking sheet that is 23 centimeters by 32 centimeters. For the meringue, whip the egg whites with a sprinkle of salt and an electric whisk until they become slightly stiffer and reach the desired consistency.
- After the egg whites have been whisked, add one tablespoon of caster sugar to them and continue whisking until firm peaks form. Continue this procedure with the rest of the sugar, adding it in small increments, until the mixture reaches the desired consistency and turns glossy. After spreading the mixture out evenly on the baking sheet, place it in the oven and bake it for fifteen to twenty minutes, or until the meringue is crisp when touched and has a light golden color in certain parts. Please let it to totally cool off.
- In a separate bowl, stir together the cream, sugar, mascarpone, and liqueur (if using). This will be the filling for the mascarpone cream. Mix with a whisk until the liquid becomes more thick.
- Before beginning to build the dessert, spread a wide piece of parchment paper and dust some icing sugar over it. After the meringue has cooled, carefully invert it onto the paper and then peel off the baking parchment. A score line should be made two centimeters in from the edge of the meringue, with one of the shorter edges facing you. After you have distributed the ganache over the meringue in a uniform layer, cover it with the cream and smooth it out with a palette knife. Beginning at the end that has been scored, carefully roll the meringue into a roulade using the parchment paper as assistance. Place the roulade on a platter meant for serving, and then sprinkle it with cocoa powder.