Home
Premium
Tiramisu pavlova

Tiramisu pavlova on a golden cake stand with plates next to it

Tiramisu pavlova

Name: Tiramisu pavlova
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6
Ingredients: 250g mascarpone; 600ml double cream; 2½ tsp espresso powder; 75g icing sugar; 1 tbsp coffee liqueur (optional); 6 sponge fingers crumbled; 2 tbsp cocoa powder; dark or milk chocolate curls or shavings; 4 egg whites; 200g caster sugar; 1 tsp white wine vinegar; 2 tsp cornflour; 50g dark chocolate melted and cooled

Ailsa Burt

Save recipe

Serves 6

More effort

Prep: 30 mins

Cook: 1 hr

plus cooling

A star rating of 3.6 out of 5.5 ratingsRate

loading...

Impress guests with this stunning pavlova. With the classic tiramisu flavours of chocolate and coffee, it's a great grown-up dessert

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Coffee cocktails

A star rating of 4.5 out of 5.2 ratings

Espresso martini

A star rating of 4 out of 5.61 ratings

After-dinner mint cream

A star rating of 4.2 out of 5.6 ratings

Ingredients

Nutrition

Units:

MetricUS

250g mascarpone
600ml double cream
2½ tsp espresso powder
75g icing sugar
1 tbsp coffee liqueur

(optional)
6 sponge fingers

crumbled
2 tbsp cocoa powder
dark or milk chocolate curls

or shavings

For the meringue

4 egg whites
200g caster sugar
1 tsp white wine vinegar
2 tsp cornflour
50g dark chocolate

melted and cooled

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal993
fat76g
saturates47g
carbs69g
sugars62g
fibre1g
protein8g
salt0.4g

Method

step 1

Heat the oven to 150C/130C fan/gas 2. Line two baking sheets with baking parchment, then draw a 20cm circle on both sheets of parchment using a cake tin or plate as a guide. For the meringue, beat the egg whites in a large, clean bowl using an electric whisk (or do this in a stand mixer) until soft peaks form, then gradually beat in the sugar, 1 heaped tbsp at a time, until thick and glossy. Whisk in the vinegar and cornflour.
step 2

Stick the parchment to the baking sheets using a dot of meringue mixture in each corner with the drawings on the underside, and press down. Spoon the rest of the meringue into the middle of the templates, using half of the mixture for each, and gently spread out to fill the circles. Drizzle the melted chocolate evenly over the meringue circles, then gently swirl it using a cutlery knife or the back of a spoon to create a marbled effect. Bake for 1 hr, then turn off the oven and leave the meringues to cool completely inside with the oven door closed.
step 3

Beat the mascarpone using an electric whisk until smooth, then add the double cream and espresso powder and sieve over the icing sugar. Whisk until smooth and just holding its shape, then whisk in the coffee liqueur, if using.
step 4

Just before serving, put one of the meringues on a serving plate or cake stand. Top with half of the coffee cream, then half of the crumbled sponge fingers. Sieve over half the cocoa powder, then scatter over some of the chocolate curls. Very gently sandwich with the second meringue, then repeat with the remaining cream, crumbled sponge fingers, cocoa and chocolate curls.

Recipe tip

You can prepare and bake the meringues the night before and leave to cool in the oven overnight.

Only use the coffee liqueur if you have some to hand – no need to buy one just for this recipe. It tastes just as lovely without!

Recipe from Good Food magazine, Christmas 2025

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 3.6 out of 5.5 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now