Pavlova-misu

Method

• step 1

  Tip one punnet of raspberries into a container and sprinkle on 2 tbsp caster sugar. Leave this overnight to draw out the juices or heat for 2 mins in a microwave – or both. Squash the raspberries, then push firmly through a fine sieve to extract all the juice. Mix this with the coffee – you should have 200-250ml liquid.

• step 2

  Whisk the egg yolks and remaining caster sugar in a heatproof bowl set over a pan of barely simmering water until the mixture turns light and fluffy, and gains lots of volume. Whisk in the raspberry liqueur off the heat until cold, then whisk in the mascarpone. Whisk the cream and egg whites in separate bowls – the former should be floppy and the latter should hold firm peaks. Fold half of the meringue pieces into the cream, then fold in the egg whites. Now fold this into the mascarpone mixture.

• step 3

  Put a layer of sponge fingers into the bottom of your dish, carefully drizzle over half of the raspberry-coffee mixture and leave it for a minute or two to soak in. Sprinkle over a punnet of raspberries, then scoop in half of the meringue-mascarpone mixture.

• step 4

  Add another layer of sponge fingers, the remaining coffee mixture, the remaining raspberries and finally the remaining mascarpone mixture. Level the top, then decorate with the remaining pieces of meringue and the strawberries. Chill until serving but if you are leaving this more than a few hours then decorate with the meringue just before serving or you’ll end up with puddles of soggy meringue.