Ben Devlin’s Macadamia Meringue Tiramisu

Name: Macadamia Meringue Tiramisu
Prep time: 25 min
Cook time: 25 min
Total time: 45 min
Cuisine: Australian, Italian
Ingredients: 55 g ground almonds; 7 g cornstarch; 70 ml eggwhite; 75 g caster sugar; 2 egg yolks; 55 g brown sugar; 250 g mascarpone; 30 ml Brookie's Mac. Liqueur; 150 ml espresso; 20 ml Mr Black Coffee Liqueur; 20 g brown sugar; 2 tbsp dark cocoa powder; 1 roasted macadamia nut (grated)

Ben Devlinʼs Macadamia Meringue Tiramisu recipe tastes incredible. See ingredients & method below.

A nutty take on a timeless dessert.

This macadamia meringue tiramisu is something familiar but with a twist for when you need an easy dessert to finish off a meal with friends.... More

prep

cook

yield

difficulty

Pairs with

Coffee

Madeira

Ingredients

Meringues

55 g ground almonds
7 g cornstarch
70 ml eggwhite
75 g caster sugar

Mascarpone

2 egg yolks
55 g brown sugar
250 g mascarpone
30 ml Brookie's Mac. Liqueur

To Assemble

150 ml espresso
20 ml Mr Black Coffee Liqueur
20 g brown sugar
2 tbsp dark cocoa powder
1 roasted macadamia nut (grated)

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Method

Assemble the morning of or the day before to allow the liquor to soak into the meringue perfectly.

Start with the meringues. Prepare your baking tray by spraying it with non-stick cooking spray, then line it with baking paper. Using a pastry ring cutter or a bowl, trace 3 rings with a pencil on the paper approximately 15 cm in diameter.
Preheat oven to 160°C fan-forced (180°C conventional).
Combine the ground almonds and cornstarch in a bowl. Set aside.
Using an electric mixer or a hand whisk, whip the eggwhite to a foam – it should quadruple in volume.
Gradually add the caster sugar and continue whipping to stiff peaks.
Gently fold the almond mixture into the eggwhite by hand.
Pipe or spread into the ring shapes on your baking paper about 2 cm thick to create 3 discs.
Bake for approximately 6-8 minutes until they are just very lightly caramelised. Allow to cool on the tray, then store in an airtight container (if kept well these can be done 1-2 days ahead).
For the mascarpone, mix the egg yolks and brown sugar until creamy and pale.
Whisk in the mascarpone and Mac. Liqueur for 2 minutes or until the mixture is thick like piping cream. Chill in the fridge.
Combine the espresso, coffee liqueur and brown sugar, stirring to dissolve the sugar.
If you want to soak the meringues well, you can assemble this in a bowl ahead of time, or you can assemble as you serve to keep some crunch in your meringue.
To assemble, place one meringue on a serving dish and generously spoon the espresso liquid into the middle.
Spoon a generous amount of mascarpone on top, then top with a second meringue and repeat. Place the third meringue on top, spoon over a little espresso and a thin layer of mascarpone on top.
Dust with cocoa and grated macadamia to serve.

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