- 6 medium free-range egg whites
- 350g/12oz caster sugar
- 55g/2oz ground almonds
- 2 tbsp plain flour
- 3 tbsp coffee essence
- 50g/1¾oz ground coffee
- 100ml/3½fl oz Marsala wine
- 350g/12oz mascarpone
- 50g/1¾oz icing sugar
- 125ml/4fl oz double cream
- 150g/5½ oz dark chocolate
- 25g/1oz butter
- 1 tbsp fine coffee powder
- 1 tbsp cocoa powder
Pre-heat the oven to 160C/140C Fan/Gas 2 and line a 20cm/8in roulade tin with baking paper.
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 10 minutes or until set.
Remove from the oven, let it cool and then sprinkle with the Marsala.
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.
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.
Sprinkle over the coffee and cocoa powder, serve.