Tiramisu Pavlova with Espresso Syrup & Mascarpone Marsala Cream
A recipe by Kate Flower Food
Recipe developer and food Stylist Kate Flower is one of our favourites and this Easter she has all bases covered with chocolate and coffee. She has spent the last 15 years working with and collaborating with some of Western Australia’s premier food brands and she is also a big fan of our products at Leaf Bean Machine.
You’ll never have to choose between your favourite two deserts again. This creative take on Pavlova combines both worlds so you can enjoy the texture of chewy Pavlova with the classic flavours of Italian Tiramisu. The espresso syrup can be used in a multitude of ways. Try drizzling over icecrea. Yummy!
To make this recipe, you could use our Blend 4, Blend 5 or try one of our Single Origin espresso blue bags.
Ingrediants
Chocolate Meringue
6 egg whites, at room temperature
1 ½ cups caster sugar
1 Tbsp cornflour
½ tsp white vinegar
3 Tbsp cocoa – We suggest our Single Origin Chocolate Powder (So Choc)
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) Try our Blend 4 or Blend 5
1 cup raw sugar
½ packet Salvadori biscuits, each biscuit cut in half through the width
⅓ cup drinking chocolate – We suggest our Single Origin Chocolate Powder (So Choc)
100g dark chocolate, coarsely grated
Mascarpone Marsala Cream
500g mascarpone, softened
300ml whipping cream
3 Tbsp Marsala
2 Tbsp icing sugar
Chocolate Pavlova
Pre-heat oven 120 °C.
Line a baking tray with baking paper and mark a 20 cm circle.
Beat egg whites with an electric mixer on a medium high speed until soft peaks form.
While still mixing, gradually add sugar, one spoonful at a time, allowing the sugar to dissolve before adding more (total time 7 – 10 minutes).
Gently fold in the cornflour, cocoa and white vinegar by hand.
Using the marked circle as a guide, spread meringue onto the prepared tray. Spoon meringue into the middle then spread to the outside, creating an even height.
Bake for about 1 ½ hours or until dry.
Turn off oven and leave pavlova to cool in oven with door ajar.
Espresso Syrup
Combine espresso and sugar into a small saucepan on medium high heat.
Simmer until liquid has reduced by half and appears thick and syrupy. Set aside to cool.
Whipped Cream
Whip cream and icing sugar together until soft peaks form.
Fold through 3 Tbsp cocoa when adding corn flour.
Prepare two trays with baking paper and mark a 20 cm circle on each.
Spoon half of the meringue on each tray and spread to shape.
Mascarpone Marsala Cream
Whip together mascarpone, whipping cream and icing sugar until soft peaks form.
Add marsala, and continue whipping until just combined.
To Assemble
Start with one chocolate meringue as the base, top evenly with half of the mascarpone cream then dust generously with drinking chocolate.
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.
Dust the cream with drinking chocolate and sprinkle with two thirds of the grated dark chocolate.
Place biscuits on top of the cream, pushing them gently into the cream to hold in place where required.
Just before serving, sprinkle the remaining dark chocolate over the biscuits and drizzle with espresso syrup.
Serve with remaining syrup on the side for guests to use as desired.
Make Ahead
Just give it a quick whip prior to assembling. Chocolate meringue | Espresso syrup | Mascarpone cream
For this full recipe and many more visit Kate Flower Food
