tiramilova

Method

For the tiramilova

• Preheat the oven to 150°C fan bake. Line 3 baking trays with baking paper and draw a 20cm circle on each.
• Whisk the egg whites until stiff peaks form.
• Gradually rain in the caster sugar. Continue to whisk for 8–10 minutes.
• Fold in the vinegar.
• Divide the meringue mixture between the prepared trays, shaping it to fill the 3 circles evenly.
• Bake for 5 minutes, then reduce the oven temperature to 100°C fan bake and cook for a further 30 minutes.
• Remove from the oven and leave to cool.
• Whisk the mascarpone and coffee liqueur in a large bowl. Add the cream and beat until firm.
• Place one meringue layer upside down on a serving plate or cake stand.
• Spread a third of the cream mixture on top and sprinkle with half the chocolate chips.
• Repeat the process with the second layer.
• Top with the last meringue layer and the last third of the cream mixture.
• Dust with the cocoa and garnish with flowers, if desired.