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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. 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. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
