Ingredients
- 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
Method
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Pre-heat the oven to 160C/140C Fan/Gas 2 and line a 20cm/8in roulade tin with baking paper.
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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.
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Remove from the oven, let it cool and then sprinkle with the Marsala.
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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.
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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.
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Sprinkle over the coffee and cocoa powder, serve.