Tiramilova

TWO ClAssiC dishes — tiramisu and pavlova —are combined to create this very yummy layer cake.

Egg Whites 6

Caster Sugar 360 g

White Vinegar 3 tsp

Cocoa 1 Tbs

Mascarpone 250 g

Kahlua 5 Tbs

Whipping Cream 400 ml

Chocolate Chips

100 g

1 PREHEAT the oven to 150°C. Draw 3 x 20 cm diameter circles with a ballpoint pen onto 3 sheets of non-stick baking paper. In a large clean bowl, whip the egg whites until they form peaks. While continuing to whip, gradually rain in the caster sugar. Then whip a further 8–10 minutes until all the sugar granules have dissolved.

2 ADD the white vinegar then fold in with a metal spoon very gently until combined. Divide the meringue between the penned rings. Using a spatula or palette knife, work the mix to the edges of the rings to create even, flat discs. Sift the cocoa evenly over all three layers. Holding the paper very taut, place the layers onto baking sheets. Place the baking sheets in the oven and bake for 5 minutes. Turn the heat down to 100°C and cook a further 30 minutes. Remove from the oven and leave to cool to room temperature.

3 PLACE the mascarpone and Kahlua into a mediumsized mixing bowl. Whisk together with an electric beater to combine. Add the cream and beat until firm whipped. Removing the paper from the layers as you go, place the first cake layer upside down on a serving plate. Pile on half the cream and smooth over evenly leaving a centimeter gap at the edge. Sprinkle over half the chocolate chips. Repeat the process with the second layer. Top with the final cake layer cocoa side up. Chill until serving time.