Step 1Preheat oven to 180°C (160°C fan) mark 4. line a 23 x 33cm (9 x 13in) Swiss roll tin with baking parchment, making sure the parchment comes at least 2cm (3/4in) above the sides of the tin. In a large bowl, using a handheld electric whisk, beat egg whites to stiff peaks. Gradually add caster sugar, whisking to stiff peaks after each addition; the meringue should be thick and glossy. In a small bowl, mix cornflour and 2tbsp espresso until smooth, then whisk into meringue. Spread into prepared tin, smoothing to level.
Step 2Bake for 20-22min until puffed and firm. Cool in tin for 5min, then, using the baking parchment, carefully lift on to a wire rack to cool (meringue will sink on cooling).
Step 3Meanwhile, make the ganache. Put the chocolate and remaining 1tbsp espresso in a small bowl. Bring 100ml (3 1/2fl oz) of cream just to the boil, then pour into the chocolate bowl. Leave for 1min, stir until melted and combined. Allow to cool but not set. Whip mascarpone, icing sugar, Marsala or Tia Maria and remaining cream in a bowl until it forms soft peaks.
Step 4Lay a sheet of baking parchment larger than the meringue on a work surface and invert meringue on to it. Peel away top lining parchment. Spread the ganache over the meringue in a thin layer, then spread the mascarpone cream on top, leaving a 1cm (1/2in) border at the edges. Using the base parchment to help, roll up the meringue from a short edge - it will crack, but that's all part of the charm. Carefully transfer to a board or flat platter and dust with cocoa. Serve immediately.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
