Tiramisu Layered Pavlova


Serves 8-10

1 batch basic meringue

2 tbsp Dutch cocoa powder, sifted

plus extra to dust

1 tsp cornflour, sifted

3½ cups single cream

500g mascarpone cream Chocolate coated coffee beans,

roughly chopped, to serve


2 tbsp instant coffee

1 tbsp vanilla extract

1 cup caster sugar

2 tbsp coffee liqueur

Add cocoa powder and cornflour to the basic meringue and fold until just combined.

Preheat oven to 170°C (150°C fan forced). Draw 2 x 18cm circles on 2 sheets of non-stick baking paper. Invert and place onto two large, lightly greased baking trays.

Divide the meringue into four, spoon onto a baking tray and spread into a round using the circles as a guide.

Place in the oven, reduce the temperatur­e to 140°C (120°C fan forced) and bake for 1 hour, or until dry on the surface. Turn the oven off and allow the meringue to cool, with the door closed, for 1 hour.

Meanwhile, for the coffee syrup, combine the coffee, vanilla, sugar and 1 cup water in a medium saucepan. Bring to a simmer over medium heat, reduce heat to low and simmer for 15 minutes, or until syrupy. Take off the heat, add coffee liqueur and set aside to cool.

Place the cream and mascarpone in the clean bowl of an electric stand mixer fitted with whisk and whisk until it forms stiff peaks.

Place one meringue disc on a cake stand. Top with a quarter of the cream. Drizzle with 1 tbsp syrup and swirl. Repeat layering with meringue discs, cream and syrup, finishing with cream. Serve immediatel­y, topped with chocolate covered coffee beans and remaining coffee syrup.

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