Pavlova tiramisu

Ingredients

For 4 servings

• •10 g 10 g of bitter cocoa
• •12 12 spoon cookies
• •200 tasse 200 cups (250ml) of coffee
• •150 g 150 g egg white
• •10 g 10 g soluble coffee
• •180 g 180 g sugar
• •250 g 250 g liquid cream 30 %
• •250 g 250 g mascarpone

Method

1. 1.Preparation of meringues Put the whites in the robot tank, start whipping at medium speed. When the mixture is sparkling, incorporate the sugar previously mixed with soluble coffee. Whip at maximum speed for about 5 min Once finished, we check the meringue, if by raising the whip we get a nice bird's beak it's perfect! We pocket 4 beautiful meringues on baking paper, forming like bowls or containers. If you don't have a socket pocket, using a spoon you spread 4 meringues thick enough while forming a hollow. Bake 1h30 to 120-130°
2. 2.Put the bowl and the whip 5 min in the freezer before attacking the chantilly
3. 3.Put in the bowl, cream and mascarpone and whisk at medium speed until you get a very firm chantilly.
4. 4.Assembling: In the cooled meringues, put a layer of chantilly then place on the chantilly biscuits soaked in coffee. Attention: the cookie must not touch the meringue.
5. 5.Put a last layer of Chantilly mascarpone on the biscuits. For a beautiful finish, use a pocket with a "holy honored" socket.
6. 6.Sprinkle with bitter cocoa pavlovas.