Tiramisu pavlova

A true Christmas showstopper! I fell in love after the very first bite. A deliciously crisp-on-the-outside, marshmallow-soft Pavlova layered with a creamy filling enriched with marsala or amaretto, coffee-soaked sponge biscuits and finished with a dusting of cocoa. Elegant, indulgent and simply perfect :).

Ingredients for 2 meringue layers:

• 6 egg whites (from large eggs, about 40 g each)
• a pinch of salt
• 300 g caster sugar
• 1 teaspoon wine vinegar or lemon juice

All ingredients should be at room temperature.

Line two baking trays with baking paper and draw two 21 cm circles (using a plate or bowl as a guide).

Whisk the egg whites with a pinch of salt until stiff peaks form. Gradually add the sugar, one tablespoon at a time, whisking constantly – this is crucial. The mixture should become thick and glossy. Add the vinegar or lemon juice and whisk briefly. Spread the meringue evenly over the drawn circles.

Preheat the oven to 160°C. Place both trays in the oven and immediately reduce the temperature to 120°C. Bake (or rather dry) for about 1 hour 15 minutes, until crisp on the outside. Turn off the oven and leave the meringues inside to cool completely – ideally for several hours or overnight.

Ingredients for cream filling:

• 250 g mascarpone
• 500 ml double cream
• 2 tablespoons icing sugar
• 80 ml marsala wine or amaretto

All ingredients should be well chilled.

Whip the mascarpone, cream and icing sugar together until thick. Slowly pour in the marsala or amaretto and whisk briefly until combined. The result should be a thick, lightly boozy cream.

Additionally:

• 10 – 12 sponge biscuits (savoiardi or similar)
• ½ cup strong coffee, cooled and mixed with 1 tablespoon marsala or amaretto
• cocoa powder, for dusting

Assembly:

Place the first meringue layer on a serving plate. Spread ⅓ of the cream over it. Dip the biscuits in the coffee until fully soaked, then arrange them over the cream, slightly overlapping. Spread half of the remaining cream over the biscuits. Place the second meringue layer on top and finish with the rest of the cream. Chill briefly, then dust with cocoa and serve immediately.

Note: Meringue cakes are best served the same day they are assembled. The meringue layers can be made a day in advance and stored at room temperature in an airtight container or in a closed oven.

Enjoy!