Tiramilova (tiramisu and pavlova)
Two classic dishes - tiramisu and pavlova - are combined to create this very yummy layer cake. Ironically, both desserts are named after women, tiramisu apparently being the maiden name of a confectioner's apprentice in the recipe where the dessert is said to have originated. I made it once as a bit of a joke for friends, but it turned out so damn well that it has put in a number of appearances at my dinner parties.
- Preheat oven to a 150 degC fan-bake setting. Draw 3 x 20cm diameter circles with ballpoint pen onto 3 sheets of non-stick baking and set aside.
- In a large clean bowl, whip the egg whites until they form peaks. While continuing to whip, gradually rain in the 360g caster sugar. Then whip a further 8-10 minutes until all the sugar granules have dissolved.
- Add the white vinegar, then fold with a metal spoon very gently until combined.
- Place the sheet of baking paper on an oven proof tray. Divide the mixture between the penned rings. Using a spatula or a palette knife, work the mix to the edges of the ring to create even, flat discs.
- Sift the cocoa evenly over all three layers. Place the baking sheets in the oven and bake for 5 minutes. Turn the heat down to 100 degC and bake a further 30 minutes. Remove from the oven and leave to cool to room temperature.
- Place the mascarpone and kahlua into a mixing bowl. Whisk together with an electric beater to combine. Add the cream and beat until firmly whipped.
- Removing the paper from the layers as you go, place the first cake layer upside down on a serving plate. Pile on half the cream and smooth over evenly leaving a centimeter gap at the edge. Sprinkle over half the chocolate chips.
- Repeat the process with the second layer. Top with final layer cocoa side up. Chill until serving time.