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Two popular desserts — tiramisu and pavlova — collide in this exquisite recipe.


For the tiramilova

  • 6 egg whites
  • 1¾ cups caster sugar
  • 1 tablespoon white vinegar
  • 250g mascarpone
  • 100ml Kahlūa or any coffee liqueur
  • 400ml cream
  • 200g chocolate chips
  • 1 tablespoon cocoa powder, for dusting
  • Edible flowers, to garnish (optional)


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.