Preparation time is 35minutes
Cook time is 2hours
Total time is 2hours 35minutes
Serve is for 20 people
Unable to load
Difficulty level: 3 out of 4
15 Ingredients
Number of servings
20
Espresso Syrup
- 1/2 cup strong espresso
- 1/3 cup coffee-flavoured liqueur
- 1/3 cup caster sugar
Mascarpone Cream
- 600milliliter thickened cream
- 1/2 cup icing sugar mixture
- 500grams Woolworths mascarpone
Meringue
- 8 free range egg whites
- 1teaspoons cream of tartar
- 2 cups caster sugar
- 2teaspoons cornflour
- 1teaspoons white vinegar
- 75grams Italian sponge finger biscuits, each cut into thirds
- 1/2 cup strong espresso
- 2teaspoons cocoa powder
- 125grams strawberries, hulled, thinly sliced
Description
Combine two favourite desserts with our tiramisu pavlova complete with two crispy layers of meringue, mascarpone, fresh berries and espresso syrup.
Method
Step 1 of 6
To make the meringue, preheat oven to 120°C/100°C fan-forced. Trace 2 x 15cm circles on 2 sheets of baking paper. Place, marked-sides down, on 2 greased baking trays.
Step 2 of 6
Using an electric mixer, beat egg whites and cream of tartar in a large bowl until soft peaks form. Gradually add sugar, 1 tbs at a time, beating until sugar has dissolved after each addition. Add cornflour and vinegar, then beat until just combined.
Step 3 of 6
Spoon meringue mixture into centre of marked circles. Using a spatula or palette knife, spread to cover circles and smooth sides. Bake for 2 hours or until just firm, but not browned. Turn off oven and leave trays in oven with door ajar to cool completely.
Step 4 of 6
Meanwhile, to make the espresso syrup, place all the ingredients in a small saucepan over medium heat. Cook, stirring occasionally, for 2 minutes or until thick and syrupy. Set aside to cool.
Step 5 of 6
To make the mascarpone cream, use an electric mixer to beat cream and sugar in a large bowl until stiff peaks form. Add mascarpone, then beat until smooth and combined.
Step 6 of 6
To assemble, place a meringue circle on a platter. Top with half of the mascarpone cream and biscuits tossed in espresso. Place remaining meringue circle on top. Top with remaining mascarpone cream. Sprinkle over cocoa powder, then top with strawberries. Serve drizzled with espresso syrup.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.