TIRAMISU PAVLOVAS

MAKES 8 INDIVIDUAL PAVLOVAS

8 eggwhites

405g caster sugar

½ tsp cream of tartar

300ml thickened cream

250g mascarpone

Finely grated dark (70%) chocolate

and cocoa powder, to serve

SYRUP

1 cup (250ml) espresso

1 1/3 cups (330ml) Kahlúa

¾ cup (165g) caster sugar

Preheat oven to 150°C and line a large tray with baking paper. To make pavlovas, place 6 eggwhites, 1½ cups (330g) sugar and cream of tartar in a stand mixer fitted with whisk attachment and whisk for 15 minutes or until sugar has dissolved. Spoon meringue into 8 mounds. Place in oven and reduce heat to 100°C. Bake for 1 hour 10 minutes or until outside is crisp and dry. Turn off oven and let cool.

To make filling, whisk cream to soft peaks, then add mascarpone and whisk until thick and combined. In a stand mixer fitted with whisk attachment, whisk remaining eggwhites to soft peaks. With motor running, add remaining 1/3 cup (75g) sugar and whisk until stiff, glossy and sugar has dissolved. Fold through mascarpone mixture in 2 batches. Chill until needed.

For the syrup, place espresso, Kahlúa and sugar in a saucepan over medium heat, stirring to dissolve sugar. Simmer for 25 minutes or until thickened. Cool completely (syrup will thicken as it cools).

To serve, spoon cream into meringues. Sprinkle with grated chocolate, dust with cocoa and drizzle with syrup.