Tiramisu pavlova

Method

• step 1

  Heat the oven to 150C/130C fan/gas 2. Line two baking sheets with baking parchment, then draw a 20cm circle on both sheets of parchment using a cake tin or plate as a guide. For the meringue, beat the egg whites in a large, clean bowl using an electric whisk (or do this in a stand mixer) until soft peaks form, then gradually beat in the sugar, 1 heaped tbsp at a time, until thick and glossy. Whisk in the vinegar and cornflour.

• step 2

  Stick the parchment to the baking sheets using a dot of meringue mixture in each corner with the drawings on the underside, and press down. Spoon the rest of the meringue into the middle of the templates, using half of the mixture for each, and gently spread out to fill the circles. Drizzle the melted chocolate evenly over the meringue circles, then gently swirl it using a cutlery knife or the back of a spoon to create a marbled effect. Bake for 1 hr, then turn off the oven and leave the meringues to cool completely inside with the oven door closed.

• step 3

  Beat the mascarpone using an electric whisk until smooth, then add the double cream and espresso powder and sieve over the icing sugar. Whisk until smooth and just holding its shape, then whisk in the coffee liqueur, if using.

• step 4

  Just before serving, put one of the meringues on a serving plate or cake stand. Top with half of the coffee cream, then half of the crumbled sponge fingers. Sieve over half the cocoa powder, then scatter over some of the chocolate curls. Very gently sandwich with the second meringue, then repeat with the remaining cream, crumbled sponge fingers, cocoa and chocolate curls.