Tiramisu Pavlova with mascarpone marsala cream and espresso syrup

Tiramisu Pavlova 

with  mascarpone marsala cream and espresso syrup

I VEG I

Serves 8 - 10

You’ll never have to choose between your two favourite desserts  again! This creative take on pavlova combines the best of both worlds so you can enjoy the texture of chewy pavlova with the classic flavours of traditional Italian Tiramisu. The Espresso Syrup can be used in a multitude of ways. Try drizzling over ice cream, whipping into icing or shaking it into a cocktail. This delicious Tiramisu Pav makes the perfect Easter dessert for the big kids.

Ingredients

Chocolate Meringue

6 egg whites, at room temperature

1 ½ cups caster sugar

1 Tbsp cornflour

½ tsp white vinegar

3 Tbsp cocoa 

600ml whipping cream 

1 Tbsp of icing sugar

Espresso Syrup

1 ½ cups very strong espresso coffee (we used 4 x 60ml shots of coffee)

1 cup raw sugar

Mascarpone Marsala Cream

500g mascarpone, softened

300ml whipping cream

3 Tbsp Marsala

2 Tbsp icing sugar

Extras

½  packet Salvadori biscuits, each biscuit cut in half through the width

⅓ cup drinking chocolate

100g dark chocolate, coarsely grated

Method

Chocolate Pavlova 

Pre-heat oven 120 °C.

  1. Line a 2 baking trays with baking paper and mark a 20 cm circle on each.

  2. Beat egg whites with an electric mixer on a medium high speed until soft peaks form.

  3. While still mixing, gradually add sugar, one spoonful at a time, allowing the sugar to completely dissolve before adding more (total time 7 - 10 minutes).

  4. Gently fold in  the cornflour, cocoa and white vinegar by hand.

  5. Using the marked circles as a guide, spread half the meringue onto each the prepared trays in the centre of the circles then spread to the outside, creating an even circle and height.

  6. Bake for about 1 - 1 ½ hours or until dry. 

  7. Turn off oven and leave pavlova to cool in oven with door ajar. 

Espresso Syrup

  1. Combine espresso and sugar into a small saucepan on medium high heat. 

  2. Simmer until liquid has reduced by half and appears thick and syrupy. Set aside to cool.

Mascarpone Marsala Cream

  1. Whip together mascarpone, whipping cream and icing sugar until soft peaks form.

  2. Add marsala, and continue whipping until just combined.

To Assemble

  1. Start with one chocolate meringue as the base, top evenly with half of the mascarpone cream then dust generously with drinking chocolate. 

  2. Layer on the second meringue and spoon remaining mascarpone cream in a ring around the meringue, leaving an inch clean around the outside and a circle of meringue free in the middle.

  3. Dust the cream with drinking chocolate and sprinkle with two thirds of the grated dark chocolate. 

  4. Place biscuits on top of the cream, pushing them in gently to hold in place.

  5. Just before serving, sprinkle the remaining dark chocolate over the biscuits and drizzle with espresso syrup.

  6. Serve with remaining syrup on the side for guests to use as desired.

Make Ahead

Chocolate meringue

Espresso syrup

Mascarpone cream, just give it a quick whip prior to assembling. 

SWEET RECIPES, EASTER RECIPESKate NancarrowDessert Ideas, dessert recipes, Easy Dessert Recipes, Coffee Desserts, Easter Desserts, Pavlova, Tiramisu, Coffee RecipesComment