Tiramisu roulade cake


A coffee-flavoured Swiss roll with a dash of Marsala wine, filled with mascarpone and topped with chocolate cream.



  1. Pre-heat the oven to 160C/140C Fan/Gas 2 and line a 20cm/8in roulade tin with baking paper.

  2. Whisk the egg whites and sugar until it forms stiff peaks using an electric whisk or a free standing mixer with a whisk attachment. Stir in the almonds, flour, coffee essence and ground coffee. Pour the mix into the lined tray and bake for 25 minutes or until set.

  3. Remove from the oven, let it cool and then sprinkle with the Marsala.

  4. Meanwhile, beat the mascarpone and icing sugar together until soft. Spread the mixture over the meringue rectangle, and then carefully roll the rectangle into a Swiss roll shape, using the long side.

  5. For the topping, bring the cream to the boil in a small pan, remove from the heat. Add the chocolate and butter, and mix. When cooled slightly drizzle over the Swiss roll.

  6. Sprinkle over the coffee and cocoa powder, serve.