Tre Stelle® Tiramisu Pavlova
Bringing the best of two famous desserts together - you’ll be the star when you present this Italian-inspired extravaganza to your guests!Prep Time:
20 minutes Ready In:
1 + hour Serves:
Makes 12 servings
3 egg whites, room temperature pinch of salt 1 cup | 250 mL extra fine granulated sugar 1 tbsp | 15 mL cornstarch 1 tsp | 5 mL lemon juice or white vinegar cornstarch for dusting pan 3/4 cup | 175 mL whipping cream 3/4 cup | 175 mL Tre Stelle® Mascarpone 3 tbsp | 45 mL granulated or extra fine sugar 1 tsp | 5 mL freshly ground coffee beans 1 tsp | 5 mL vanilla extract unsweetened cocoa powder for dusting 12 chocolate covered espresso beans (optional)
Preheat oven to 250ºF (130ºC) In a large clean bowl beat egg whites until soft peaks form, add sugar gradually continue beating. Add salt and vinegar and cornstarch gradually and continue beating until mixture is very glossy and stiff. Lightly dust a 9” x 12” cookie sheet with cornstarch. Pour the meringue mixture onto the pan and spread into a 9” diameter, leaving a slight indentation in the middle. Bake for 35-40 minutes and let cool in oven. In medium bowl beat whipping cream, Mascarpone, sugar, ground coffee beans and vanilla until light and fluffy. Gently spread filling onto meringue. Dust with cocoa powder and top with espresso beans.