There’s nothing quite like the feeling of treating yourself to a beautiful dessert that feels both indulgent and comforting, especially on cozy evenings. Picture this: a light, airy chocolate coffee meringue roulade that serves as the ultimate canvas for rich, deep flavors. I stumbled upon this delightful creation while searching for ways to elevate my usual dessert repertoire, and let me tell you, it did not disappoint!
With its combination of fluffy meringue, luscious chocolate, and a hint of espresso, every bite is a celebratory experience. Whether you’re entertaining guests or just looking to impress your family after a long week, this roulade brings together elegance and comfort in the most delicious way. What I love most is how it looks sophisticated but is surprisingly easy to make! Join me in discovering how this chocolate coffee meringue roulade can become your new go-to dessert for any occasion!
Why is Chocolate Coffee Meringue Roulade so irresistible?
Decadent, indulgent flavor: This roulade marries rich chocolate with a subtle coffee kick that awakens your taste buds.
Easy-to-follow steps: With simple instructions, even novice bakers can achieve stunning results.
Visually impressive: The rolled presentation makes it a showstopper at any gathering.
Perfect for any occasion: Whether it’s a dinner party or a cozy night in, this dessert is sure to impress.
Crowd-pleaser: The combination of textures—from creamy filling to airy meringue—makes it universally loved.
Time-saver: Prepare ahead and chill for convenience! For more delightful dessert ideas, check out my favorite quick desserts.
Chocolate Coffee Meringue Roulade Ingredients
• Dive into this heavenly dessert with the perfect ingredients!
For the Meringue
• Sunflower oil – Greasing the tin ensures easy removal of your roulade.
• 6 medium free-range egg whites – The key to a fluffy, airy meringue.
• 330g golden caster sugar – This fine sugar helps create a smooth texture.
• 2 tbsp plain flour – A touch of flour adds stability to the meringue.
• 60g ground almonds – These add a nutty flavor and improve the texture.
• 1 tbsp espresso coffee powder – Provides a rich coffee flavor; or substitute with Camp Chicory & Coffee Essence.
• Handful flaked almonds – For a delightful crunch on top of your roulade.
For the Chocolate Filling
• 200g dark chocolate (70% cocoa solids) – This rich chocolate is perfect for a decadent taste.
• 50g salted butter – Balances the sweetness of the chocolate beautifully.
• 120ml double cream – Adds creaminess to the filling.
• ½ tsp sea salt flakes – Enhances the flavors of the chocolate and coffee.
For the Whipped Cream Filling
• 200ml double cream – Whipped to add an airy lightness.
• 40g icing sugar – Sweetens the cream; adjust to your taste.
• 1 tsp espresso coffee powder – For a delightful coffee undertone in the cream; or use Camp Chicory & Coffee Essence.
For the Drizzle
• Dark chocolate, melted – Drizzling this will add a rich finish to your roulade.
By gathering these ingredients, you’re on your way to creating an unforgettable Chocolate Coffee Meringue Roulade that will impress any dessert lover!
How to Make Chocolate Coffee Meringue Roulade
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Preheat the oven: Start by heating your oven to 200°C/180°C fan/gas 6. Line a 23cm x 33cm lipped swiss roll tin with baking paper, ensuring to lightly oil the paper so the meringue will release easily.
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Whisk the egg whites: In a large, clean bowl, use an electric mixer to whisk the 6 egg whites until thick, glossy, and holding medium peaks. Gradually whisk in the sugar on a low speed, then gently fold in the flour, ground almonds, and dissolved coffee until just combined.
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Spread and bake the meringue: Pour the meringue into the prepared tin, spreading it evenly. Scatter the flaked almonds on top and bake for 8 minutes. Then, reduce the oven temperature to 160°C/140°C fan/gas 4 and bake for an additional 20-25 minutes until firm.
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Cool the meringue: Carefully lift the meringue from the tin using the baking paper and cool for 10 minutes on a wire rack. Once slightly cooled, invert it onto another piece of baking paper to let it cool completely.
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Prepare the chocolate spread: In a heatproof bowl over a pan of simmering water, melt the dark chocolate. Once melted, stir in the butter and allow the mixture to cool for 15 minutes.
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Mix in the cream: Gradually add the 120ml double cream to the chocolate mixture, beating between additions with a balloon whisk. Once well combined, sprinkle in the sea salt and spread this luscious chocolate blend over the cooled meringue. Chill it in the refrigerator for 15 minutes.
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Make the whipped cream filling: In a clean mixing bowl, combine the 200ml double cream, icing sugar, and espresso coffee powder. Whisk with an electric mixer until soft peaks form. Avoid over-whisking, so the cream remains light and airy.
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Assemble your roulade: Spread the whipped cream evenly over the chocolate layer. Start from one short edge and roll the meringue tightly using the baking paper to guide it. Wrap it up securely and chill for at least 3 hours.
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Serve and enjoy: When ready to serve, transfer the roulade to a plate, drizzle with melted chocolate, and slice it to reveal the beautiful layers inside.
Optional: Dust with cocoa powder for an elegant finishing touch.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Chocolate Coffee Meringue Roulade
Fridge: Store your Chocolate Coffee Meringue Roulade in an airtight container in the fridge for up to 3 days to maintain its freshness and texture.
Freezer: For longer storage, wrap the roulade tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 1 month; just thaw in the fridge before serving.
Reheating: While the roulade is best enjoyed chilled, if you wish to serve it warm, gently reheat slices in the microwave for about 10-15 seconds, ensuring not to overheat.
Serving: Once thawed, drizzle fresh melted chocolate on top for that gourmet touch before slicing and serving!
Expert Tips for Chocolate Coffee Meringue Roulade
- Perfect Egg Whites: Make sure your bowl is completely clean and dry to ensure that the egg whites whip to their full volume without any grease interfering.
- Gentle Mixing: When incorporating the sugar and dry ingredients, fold gently to maintain the airy texture of the meringue. Overmixing can deflate it.
- Watch the Bake: Keep an eye on the roulade while it bakes; if it starts to brown too quickly, reduce the temperature further to ensure it cooks without burning.
- Cooling Time: Allow the meringue to cool completely before rolling. A warm meringue can make it difficult to roll without cracking.
- Chill Properly: After assembling, chilling the roulade for at least 3 hours is crucial. This helps it set firmly and makes slicing easier.
- Flavor Enhancements: Don’t hesitate to adjust the espresso coffee powder to your taste; it enhances the chocolate and gives a delightful kick to the Chocolate Coffee Meringue Roulade.
Make Ahead Options
These Chocolate Coffee Meringue Roulades are an ideal dessert for busy home cooks looking to save time while delivering a show-stopping treat! You can prepare the meringue up to 24 hours in advance; just make sure to cool it completely before wrapping it tightly in cling film to prevent any moisture from ruining its texture. The chocolate filling can be made ahead as well—store it in an airtight container in the fridge for up to 3 days. When you’re ready to serve, layer the whipped cream over the chilled chocolate spread, roll the meringue; it will be just as delicious as freshly made. Enjoy the luxury of having this delightful dessert ready to impress with minimal last-minute effort!
Chocolate Coffee Variations
Feel free to get creative and tailor this delightful roulade to your taste preferences and dietary needs!
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Nut-Free: Omit ground almonds and replace with additional plain flour for a smooth texture.
A nut-free roulade still shines with its airy meringue and rich chocolate appeal. -
Sugar-Free: Use a sugar substitute like erythritol or stevia in the same proportion as golden caster sugar.
This swap keeps the sweetness alive while making it a healthier option for those watching their sugar intake. -
Gluten-Free: Substitute plain flour with gluten-free flour for a crumbly yet light result.
Your friends won’t even notice the difference—the flavor and texture remain perfection! -
Dairy-Free: Utilize coconut cream in place of double cream and dairy-free chocolate for the filling.
By doing this, you get a rich and luscious filling that’s completely dairy-free but still oh-so-delicious. -
Flavored Variations: Stir in a teaspoon of orange zest or a splash of vanilla extract to the cream for a refreshing twist.
These little flavor bursts create a magical compliment to the rich chocolate and coffee notes. -
Caramel Drizzle: Add a drizzle of salted caramel on top before serving for an indulgent spin.
The sweet, salty balance pairs perfectly with the roulade’s chocolatey goodness. -
Spicy Kick: Mix a pinch of cayenne or chili powder into the chocolate spread for a surprising heat.
It might just awaken your taste buds and take them on an adventurous journey! -
Extra Crunch: Fold in crushed biscuits or crisped rice into the meringue for a delightful texture twist.
Each bite becomes more playful and satisfying with that unexpected crunch.
What to Serve with Chocolate Coffee Meringue Roulade?
To create a truly enchanting dessert experience, consider delightful accompaniments that enhance the flavors of your roulade!
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Fresh Berries: Juicy strawberries, raspberries, or blueberries provide a burst of acidity that beautifully balances the rich sweetness of the meringue. Their vibrant colors also add a lovely visual contrast.
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Espresso Martini: Dive deeper into the coffee experience with this playful cocktail. The espresso notes complement the roulade, making every sip a delightful pairing of flavors.
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Vanilla Ice Cream: A scoop of creamy vanilla ice cream adds a velvety texture, creating a heavenly contrast to the lightness of the meringue.
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Chocolate Sauce: Drizzling extra dark chocolate sauce on your slice elevates the dessert, intensifying the chocolate experience for true cocoa lovers.
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Whipped Cream: Lightly sweetened whipped cream is always a hit! It softens the meringue’s crunch while adding an airy touch that ties the dessert together beautifully.
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Mint Leaves: Fresh mint offers a refreshing contrast, cutting through the richness with its bright flavor. Garnish your roulade for a pop of color and taste!
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Almond Biscotti: Delightful crunchy biscotti add a wonderful textural contrast to the soft meringue. Dip it in your tea or coffee for a cozy finish.
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Dark Chocolate Coffee Stout: This rich beer complements the coffee notes and cocoa flavors in the roulade perfectly. Perfect for an adult gathering!
Chocolate Coffee Meringue Roulade Recipe FAQs
How do I choose the best eggs for the meringue?
Absolutely! When selecting eggs, look for medium free-range eggs, as they tend to whip up better for meringue. Check for freshness by placing the eggs in a bowl of water; fresh eggs will sink while older ones float.
What is the best way to store the Chocolate Coffee Meringue Roulade?
To keep your roulade fresh, store it in an airtight container in the fridge for up to 3 days. This way, it maintains its delightful texture and flavor. If storing slices, separate layers with parchment paper to prevent sticking.
Can I freeze the Chocolate Coffee Meringue Roulade?
Yes, you can freeze it! Wrap the whole roulade tightly in plastic wrap followed by aluminum foil to prevent freezer burn. It can be frozen for up to 1 month. To serve, thaw it slowly in the fridge for about 4 hours or overnight.
What should I do if my meringue cracks while rolling?
Very! If your meringue cracks, don’t worry! Gently press the edges together and cover the crack with whipped cream once assembled. The luscious fillings will disguise any imperfections, keeping the roulade looking fabulous on the plate!
Are there any dietary considerations I should be aware of?
For sure! This recipe contains eggs and dairy, so if you’re making it for someone with allergies, consider using aquafaba (chickpea water) as an egg white substitute, along with a non-dairy cream to accommodate vegan diets. Always check for specific allergen concerns with your guests.
How can I enhance the flavor of the Chocolate Coffee Meringue Roulade?
I recommend infusing extra flavor into the chocolate filling. You can add a pinch of cinnamon or a splash of vanilla extract to the melted chocolate for a lovely depth. Additionally, feel free to experiment with different types of coffee essence for unique twists on this classic dessert!
Decadent Chocolate Coffee Meringue Roulade to Impress Friends
Ingredients
Equipment
Method
- Preheat the oven to 200°C/180°C fan/gas 6. Line a 23cm x 33cm lipped swiss roll tin with baking paper, lightly oiled.
- In a large bowl, whisk egg whites with an electric mixer until thick and glossy. Gradually whisk in sugar on low speed, then fold in flour, ground almonds, and coffee.
- Pour meringue into prepared tin, spreading evenly. Scatter flaked almonds on top and bake for 8 minutes, then reduce temperature and bake for 20-25 minutes until firm.
- Carefully lift meringue from tin using baking paper, cool for 10 minutes, then invert onto another piece of baking paper to cool completely.
- Melt dark chocolate in a heatproof bowl over simmering water, then stir in butter and cool for 15 minutes.
- Gradually add double cream to the chocolate mix, beating with a whisk. Sprinkle in sea salt and spread over the cooled meringue. Chill for 15 minutes.
- Combine double cream, icing sugar, and espresso coffee powder in a bowl, whisking until soft peaks form. Be careful not to over-whisk.
- Spread whipped cream over chocolate layer, roll tightly from one edge using baking paper. Wrap securely and chill for at least 3 hours.
- Transfer roulade to a plate, drizzle with melted chocolate, and slice to serve.