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Free RecipeHere is a free pavlova recipe for you to bake and enjoy. |
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Tiramilova
Ingredients
All recipes © Copyright Genevieve Knights 2010 |
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Instructions Preheat the oven to 150°C fan-bake setting. Draw 3 x 20cm in diameter circles with a ballpoint pen onto 3 sheets of non-stick baking paper. In a large clean bowl, whip the egg whites until they form peaks. While continuing to whip, gradually rain in the 360g caster sugar. Then whip a further 8-10 minutes until all the sugar granules have dissolved. Add the white vinegar then fold in with a metal spoon very gently until combined. Divide the meringue between the penned rings. Using a spatula or palette knife, work the mix to the edges of the rings to create even, flat discs. Sift the cocoa evenly over all three layers. Holding the paper very taut, place the layers onto baking sheets. Place the baking sheets in the oven and bake for 5 minutes. Turn the heat down to 100°C and cook a further 30 minutes. Remove from the oven and leave to cool to room temperature. Place the mascarpone and Kahlua into a medium-sized mixing bowl. Whisk together with an electric beater to combine. Add the cream and beat until it firm whipped. Removing the paper from the layers as you go, place the first cake layer upside down on a serving plate. Pile on half the cream and smooth over evenly leaving a centimetre gap at the edge. Sprinkle over half the chocolate chips. Repeat the process with the second layer. Top with the final cake layer cocoa side up. Chill until serving time. Serves 10
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Two classic dishes - tiramisu and pavlova - are combined to create this very yummy layer cake. Ironically both desserts are named after women, tiramisu apparently being the maiden name of a confectioner's apprentice in the restaurant where the recipe is said to have originated. I made it once as a bit of a joke for friends, but it turned out so damn well that it has put in a number of appearances at my dinner parties!