Coffee, Tia Maria, cream and chocolate….and spongy, sweet pavlova layers! It’s a no brainer really.
This recipe is a simple adaptation of the classic Tiramisu using pavlova layers instead of sponge. By splitting the Chocolate Pavlova mixture onto 2 trays and adding 3 tbs of instant coffee to the mix you get a perfectly rich and subtly mocha flavoured base for this tiramisu inspired desert.
Ingredients for 1 Chocolate Pavlova
3 tbs instant coffee
175g dark chocolate
250g mascarpone cream
100g double cream, lightly whipped
2 egg yolks (kept from the pavlova )
1/3 cup caster sugar
Tia Maria, about 3/4 cup….depending on how strong you like it!
Raspberries and/or strawberry to garnish
1. Line 2 trays with baking parchment. Follow steps 1 through 3 of the Chocolate Pavlova recipe, at step 4 when your folding the 2tbs of cocoa powder, 50g grated chocolate and 1tsp balsamic, also add 3tbs of instant coffee for a mocha finish. Divide the mixture over 2 trays and bake as per the Chocolate Pavlova recipe for 45min.
2. Lightly whip the double cream until soft peaks form. Then in a separate bowl beat the egg yolks and sugar until thick and light in colour. Gently fold in the mascarpone cream, (preferably at room temperature as it is very hard straight out of the fridge) and thickened cream until smooth. At this stage it is safe to slowly fold about 1/2 cup of Tia Maria into the cream. Careful not to over beat!
3. With a kitchen brush wipe the remaining Tia Maria over both layers of the pavlova. Let the spirit soak in and feel free to use as much as you like. My opinion is the stronger the better, however be reasonable as you don’t want the pavlova to turn into a wet mess.
4. Save 2-3 squares of the chocolate to garnish the dessert and melt the rest ( I use a microwave…but as you wish). By now the Pavlova should be cooled enough to evenly coat with the melted chocolate. I use a kitchen brush to do this, but a baking spatula works just fine too. Spread evenly over both layers and try to get all the way to the edge of each with the chocolate.
5. Now for the fun bit.
6. Start with a layer of pavlova on your serving tray (use the bigger disc on the bottom if you didn’t manage to get both the same size…who cares! it’s all good ). Dollop on half the mascarpone cream mixture and spread to the sides. Top with the other layer of pavlova (be careful here, you may even prefer to shimmy it off the baking tray instead of picking it up) and then finish with the rest of the mascarpone cream.
7. Garnish with grated chocolate using the 2-3 squares you saved from earlier, and scatter some fresh berries 🙂
I recommend leaving this tower of deliciousness in the fridge for 3-4 hours ideally before serving. So make it earlier in the day or even the morning before you want to serve it ❤