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.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. 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
