Tiramisu roulade cake recipe
 A coffee-flavoured Swiss roll with a dash of Marsala wine, filled with mascarpone and topped with chocolate cream. 6 medium free-range egg whites350g/12oz caster sugar55g/2oz ground almonds2 tbsp plain flour3 tbsp coffee essence50g/1¾oz ground coffee100ml/3½fl oz Marsala wine350g/12oz mascarpone50g/1¾oz icing sugar125ml/4fl oz double cream150g/5½ oz dark chocolate25g/1oz butter1 tbsp fine coffee powder1 tbsp cocoa powder 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 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 25 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. Pre-heat the oven to 160C/140C Fan/Gas 2 and line a 20cm/8in roulade tin with baking paper. 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 25 minutes or until set. 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. Remove from the oven, let it cool and then sprinkle with the Marsala. 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. 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. 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. Sprinkle over the coffee and cocoa powder, serve.