Tiramisu swiss roll

Instructions

1. Preheat oven to 180°C. Lightly spray a 20cm x 25cm (base measurement) Swiss roll tin with oil and line with baking paper.
2. Using electric beaters, beat egg whites until foamy. Add cream of tartar with a pinch of salt and continue to beat until stiff peaks form that hold their shape when beaters are removed.
3. Sift flour, cocoa and caster sugar over egg white mixture, then gently fold until smooth and combined.
4. Spoon batter into prepared tin and smooth surface with a spatula. Bake for 12-15 minutes or until sponge feels firm and springy to the touch.
5. Lightly dust a sheet of baking paper with extra cocoa. Turn hot sponge out onto dusted baking paper and remove sheet from sponge, then roll up from one short side, with cocoa-dusted paper inside as you roll. Set aside to cool.
6. Place coffee in a large bowl. Add 1 teaspoon boiling water and stir to dissolve. Add icing sugar and quark, and mix until smooth and combined.
7. Unroll sponge and drizzle over marsala. Spread with quark mixture, scatter over half of the chocolate and re-roll sponge without paper. Scatter over remaining chocolate. Serve.