Pav-Misu
All the coffee-kick of a tiramisu with the cloud-like lightness of a pavlova. This ultimate dessert mashup will have guests reaching for seconds.
Ingredients
- 600 mL fresh cream
- 500 grams mascarpone
- 1/4 cup icing sugar
- 1 cup espresso coffee, cooled
- 24 Savoiardi lady finger biscuits
- 80 grams meringue nests
- 125 grams strawberries, halved
- 1 tablespoons cocoa powder
- 600 mL fresh cream
- 500 grams mascarpone
- 1/4 cup icing sugar
- 1 cup espresso coffee, cooled
- 24 Savoiardi lady finger biscuits
- 80 grams meringue nests
- 125 grams strawberries, halved
- 1 tablespoons cocoa powder
- Step 1 of 4Beat cream, mascarpone, and icing sugar until soft peaks form.
- Step 2 of 4Dip 8 biscuits in coffee and layer across base of a 3L rectangular dish. Top with one-third cream mixture and crumble 2 meringue nests over. Repeat layers twice.
- Step 3 of 4Cover and refrigerate for 4 hours or overnight until layers soften.
- Step 4 of 4Top with remaining crumbled meringues and fresh strawberries. Dust with cocoa powder before serving.
Method
- Step 1 of 4Beat cream, mascarpone, and icing sugar until soft peaks form.
- Step 2 of 4Dip 8 biscuits in coffee and layer across base of a 3L rectangular dish. Top with one-third cream mixture and crumble 2 meringue nests over. Repeat layers twice.
- Step 3 of 4Cover and refrigerate for 4 hours or overnight until layers soften.
- Step 4 of 4Top with remaining crumbled meringues and fresh strawberries. Dust with cocoa powder before serving.
Method
- Step 1 of 4Beat cream, mascarpone, and icing sugar until soft peaks form.
- Step 2 of 4Dip 8 biscuits in coffee and layer across base of a 3L rectangular dish. Top with one-third cream mixture and crumble 2 meringue nests over. Repeat layers twice.
- Step 3 of 4Cover and refrigerate for 4 hours or overnight until layers soften.
- Step 4 of 4Top with remaining crumbled meringues and fresh strawberries. Dust with cocoa powder before serving.