Pavlova tiramisu

Ingredients

4 servings

• 10 g unsweetened cocoa powder
• 12 ladyfingers
• 200 cups (250ml) coffee
• 150 g egg whites
• 10 g instant coffee
• 180 g sugar
• 250 g heavy cream 30%
• 250 g mascarpone

Steps

1. 1

   Preparation of the meringues Place the egg whites in the bowl of a stand mixer, start whisking at medium speed. When the mixture is foamy, incorporate the sugar previously mixed with the instant coffee. Whisk at maximum speed for about 5 minutes. Once finished, check the meringue; if lifting the whisk produces a nice bird's beak, it's perfect! Piping 4 beautiful meringues onto parchment paper, shaping them like bowls or containers. If you don't have a piping bag, use a spoon to spread 4 fairly thick meringues while forming a hollow center. Bake for 1 hour 30 minutes at 120-130°C.

2. 2

   Place the bowl and whisk in the freezer for 5 minutes before starting the whipped cream.

3. 3

   Put the cream and mascarpone into the bowl and whisk at medium speed until a very firm whipped cream is obtained.

4. 4

   Assembly: In the cooled meringues, add a layer of whipped cream, then place coffee-soaked ladyfingers on the whipped cream. Warning: the biscuit must not touch the meringue.

5. 5

   Pipe a final layer of mascarpone whipped cream over the biscuits. For a nice finish, use a piping bag with a "Saint Honoré" nozzle.

6. 6

   Sprinkle the pavlovas with unsweetened cocoa.