A combination of two beloved desserts – Pavlova and Tiramisu, because why have just one when you can have both of them… together!

Our recipe contributor, Alana has put together this decadent recipe featuring Broken Bean coffee liqueur, creating a luscious and indulgent dessert. Broken Bean is made on the Central Coast of NSW and is meticulously crafted with cold brew coffee, Australian wheat vodka and Australian sugar.

This is a great make ahead dessert. It can be made up to a day before and kept in the refrigerator until you’re ready to serve. If you’re a fan of a Pav but are short on time and don’t want to deal with a temperamental meringue, this only takes 10-15mins to bake. It just needs a little time in the fridge to set once it’s filled.

Also, in case you don’t have a large baking sheet and oven, you can split the meringue mixture in half and bake it on two separate trays, producing two smaller roulades. Just adjust the rest of the recipe accordingly.

• BROKEN BEAN COFFEE LIQUEUR 700ml $64.00

Tiramisu Pavlova Roulade

Serves: 8 people
Prep time: 30 min
Cook time: 10-15 min + at least 1hr chilling time (or overnight)

Ingredients

Pavlova roulade
4 egg whites
1 ½ cups caster sugar
1 tsp white vinegar
1 tbsp cornflour
1 tsp vanilla bean paste
14 Savoiardi sponge fingers
4 tbsp grated dark chocolate plus extra to decorate

Coffee liquid
300ml Broken Bean coffee liqueur
2 tbsp brown sugar

Mascarpone Cream
300g thickened cream
1 tbsp caster sugar
1 tbsp vanilla bean paste
250g mascarpone

Method

Preheat oven to 150°C fan forced. Line a large 39cm x 27cm slice or baking tray with baking paper (if you only have a smaller baking tray, just make sure you don’t spread too thick, you might need to reserve/omit some of the meringue mixture)

Using a stand mixer or hand electric mixer, beat the egg whites (in a spotlessly clean bowl) for approximately 3 mins or until soft peaks form. Gradually add in the caster sugar, one tablespoonful at a time and beat until the sugar dissolves. Once the sugar has all been added, add the vinegar, vanilla and cornflour and beat for a further 30 seconds to combine. Add the 4 tbsp of the grated chocolate to the meringue and gently fold through.

Spread the meringue out over the baking paper on the tray in an even layer. Aim for the meringue to be about 2 savoiardi biscuits wide on the short edge. Crush 4 of the sponge biscuits into a crumb and sprinkle the crumb over the meringue.

Bake the meringue in the oven for 10-15 min or until the top of the pavlova has set and started to turn light golden.

Meanwhile, in a large bowl, whisk the thickened cream with the sugar and vanilla bean paste until almost stiff peaks, add in the mascarpone and continue to whisk until stiff peaks. Take care not to over whisk as you risk splitting the cream. Set aside and chill until required.

Once the pavlova has been cooked, allow it to cool for 10-15 min. Line a chopping board with baking paper and turn the pavlova biscuit side down onto the fresh sheet of baking paper. Peel off the old baking paper from the cooked pavlova. Spread over 2/3 of the mascarpone onto the pavlova.

Add the Broken Bean coffee liqueur to a shallow dish and dip in the savoiardi biscuits into the coffee liqueur for a couple of seconds. With the pavlova facing with its short edge to you, lay a row of 2 biscuits horizontally along the short edge around 5 cm in from the edge. Continue with a further 4 rows (5 rows in total) leaving approximately 5cm between each row.

Roll the pavlova, short edge down, using the baking paper to help tightly wrap the pavlova. Place onto a serving platter, keeping the baking paper tightly wrapped around the roll. Refrigerate for at least 1 hour or better still , can be made the day before and chilled overnight.

Reduce any remaining coffee liqueur with the brown sugar until it becomes syrupy. Allow to cool.

Garnish the chilled pavlova roll with extra mascarpone cream, sprinkle with the remaining grated chocolate and drizzle with the coffee liqueur syrup.

• BROKEN BEAN COFFEE LIQUEUR 700ml $64.00