Tiramisu Pavlova
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 3hrs 0mins
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- Serves
- 8
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- Calories
- 390
Try this blend of two classics desserts for your next dinner party. You can make meringue and cream up to 2 days before, store separately - the meringue in an airtight container and the cream in the fridge - and assemble right before you serve the dessert.
recipe updated 30 Oct 2025
Ingredients
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- Dark chocolate
- 50 g
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- Egg white
- 4
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- Caster sugar
- 225 g
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- Whipping cream
- 150 g
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- Instant coffee
- 1 tablespoon
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- Mascarpone cheese
- 250 g
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- Cocoa powder
- 2 tablespoons
Tools
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Oven
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Stove
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Prospero
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Saucepan
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Baking tray - large
Step preview
- Making the meringue:
- Preheat the oven - 100ºC
- Grease a baking tray and line with parchment paper
- Fit the Whisk Tool
- Add egg whites into the appliance bowl
- Whisk until foamy - about 2 minutes, speed Max
- Then add sugar gradually while the machine is running
- Whisk until soft peaks have formed - about 5 minutes, speed Max
- Spoon the meringue onto the baking tray
- Then 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 until the meringue lift easily from the paper - 1 hour 30 minutes, 100ºC
- Turn the oven off and let the meringue cool in the oven
- Making the filling:
- Add the ingredients into a saucepan
- Heat, stirring constantly, until the coffee has dissolved - low heat
- Remove the saucepan from the heat and let cool completely
- Clean the appliance bowl and fit the Whisk Tool
- Add the ingredient into the appliance bowl
- Then add the cooled coffee cream
- Whisk until soft peaks have formed - about 1 minute 45 seconds, speed Max
- Spoon the cream into the centre of the meringue
- Dust the top with cocoa powder
- Serve