This tiramisu pavlova was made for winter

For the coffee syrup:

• ¼ cup  WW Cafe Gold Instant Coffee
• 2 cups boiling water
• 2 cups sugar
• 1 t vanilla extract

For the meringue:

• 9 free range egg whites
• 330 g castor sugar 
• 525 g macadamia nut flour
• ¼ t salt
• 2 t vanilla extract 

For the filling:

• 500 ml cream
• 200 g icing sugar , sifted 
• 2 x 250 g mascarpone tubs 
• ¼ cup  WW Cafe Gold Instant Coffee  
• ¼ cup  boiling water

1. To make the coffee syrup, place all the ingredients in a saucepan and simmer for 15 minutes or until syrupy.
2. Preheat the oven to 150°C. Line two baking trays with baking paper, then draw two 15cm squares on each tray. Lightly grease with cooking spray.
3. Using an electric mixer, beat egg whites until the soft peak stage. Then gradually add sugar while beating until you reach the stiff peak stage. Gently fold in the macadamia nut flour, salt and vanilla. Divide the mixture evenly among the trays, filling in the hand-drawn squares and spreading to the edges.
4. Bake for 1 hour until set and dry.
5. To make the filling, mix together the coffee and water then set aside. In a large bowl, beat the cream until soft peak stage. Gradually add the icing sugar and beat until the stiff peak stage. Whisk in the mascarpone and coffee mixture until incorporated.
6. To assemble, spread a quarter of the mascarpone mixture on one of the cooled meringue squares and then drizzle with a quarter of your coffee syrup. Top with another meringue square then repeat the layering.
7. Top with the remaining mascarpone mixture and a final drizzle of coffee syrup.

Cook’s tip: Remove the mascarpone from the fridge for 30 minutes before using. Dust with cocoa powder for an optional extra bit of colour.

(Serves 12)

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