Tiramisu meringeroles

Serves 4-6 Desserts and puddings

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Method

To make the profiteroles, preheat the oven to 200C/400F/Gas 6. Put out a large baking sheet (no need to grease, flour or line).

Put 200ml cold water in a medium pan with the butter. Sift the flour onto a sheet of baking paper. Heat the water over a medium heat until the butter has melted and the water is starting to fizz. Remove from the heat, add the flour in one go and beat with a wooden spoon until very smooth. Cool for 5 minutes in the pan.

Crack the eggs into a bowl and break up with a fork. Beat into the flour mixture a little at a time with a wooden spoon until firm, glossy and holding its shape. Fit a plain 2cm nozzle into a piping bag and pipe out the mixture into 10-12 even rounds. Bake for 25-30 minutes until puffed and golden. (When they are done they will easily come away from the baking sheets). Make a small slit in the side of each one and return to the oven for a few minutes to dry. Put the profiteroles on a wire rack to cool completely. (They can be stored in an airtight container for up to 2 days). Melt the chocolate in a bowl over barely simmering water (without the base touching the water) for 5 minutes. Dip the base of each one in the chocolate to cover by 3cm and turn upside down on waxed paper so they don’t stick while they set. Put in the fridge for a few minutes to harden, then cut the tops off the profiteroles leaving some pastry showing above the chocolate. Dip the base of the tops in the rest of the chocolate so just the edge is covered.

For the tiramisu filling, mix 2 tablespoons of the Kahlúa into the mascarpone. Mix the coffee into the remaining Kahlúa and stir into the cream. Whisk the mascarpone to break it up then start adding the cream mixture until it firms up. This can be made ahead but may need to be whisked again so it’s stiff enough to keep its shape.

To make the meringue topping, put the egg whites into a large bowl with the coffee and sugar and have hand-held electric beaters at the ready. Place over a pan of barely simmering water, with the base not touching the water. Whisk until the beaters leave patterns in the foam and the mixture holds a peak when the beaters are lifted (about 5-8 minutes). Take off the heat and continue to whisk over a bowl of cold water (about 3 minutes) until the mixture holds a firm peak.

The meringeroles can be assembled a day ahead and kept in the fridge. Using a plain 1cm nozzle fitted to a piping bag, fill with tiramisu cream. Pipe an equal amount into the bases of each profiterole and place the tops on. Using a 1cm star nozzle fitted to a clean, dry piping bag, fill with the meringue mixture. Pipe in a spiral, lifting the bag to make a peak at the end.

Using a blowtorch, give the edges of the meringue a very brief blow to get a light golden colour. Spray with gold dust and serve or keep as above.