Tiramisu Pavlova

Try this blend of two classics desserts for your next dinner party. Make the meringue and cream up to 2 days before and store separately. Keep the meringue in an airtight container and cream in the fridge. Assemble right before you serve the dessert.

Difficoltà

Bassa

Tempo

180 min

Autore

Kenwood

Ingredienti

Porzioni

8

Makes

1 pavlova

For the meringue

4

225

50 , melted

For the filling

150

1

250

2

Utensili

Baking tray, Saucepan, KHC30.000WH, Whisk Tool

Istruzioni

Step 1

Making the meringue

Preheat the oven to 100ºC.

Grease a baking tray and line with parchment paper.

Fit the Whisk Tool.

Add egg whites into the appliance bowl.

Whisk for about 2 minutes on speed Max until foamy.

Add caster sugar gradually while the machine is running.

Whisk about 5 minutes on speed Max until soft peaks have formed.

Spoon the meringue onto the baking tray.

Add the melted dark chocolate on top and swirl through the meringue.

Using the back of a spoon, gently create a well in the centre.

Bake for 1 hour 30 minutes at 100ºC until the meringue lifts easily from the paper.

Turn the oven off and let the meringue cool in the oven.

Step 2

Making the filling

Add whipping cream and coffee into a saucepan.

Heat on a low heat, stirring constantly, until the coffee has dissolved.

Remove the saucepan from the heat and let cool completely.

Step 3

Clean the appliance bowl and fit the Whisk Tool.

Add mascarpone cheese into the appliance bowl.

Add the cooled coffee cream.

Whisk for about 1 minute 45 seconds on speed Max until soft peaks have formed.

Spoon the cream into the centre of the meringue.

Dust the top with cocoa powder.

 

Serve.