Pav-Misu
Prep Time: 30 mins + chilling
Serves: 16 persons
Ingredients:
• 600ml Woolworths fresh cream
• 500g mascarpone
• 1/4 cup icing sugar
• 1 cup espresso coffee, cooled
• 24 Savoiardi lady finger biscuits
• 80g Woolworths meringue nests
• 125g strawberries, halved
• 1 tbs cocoa powder
Method:
1. Using an electric mixer, beat cream, mascarpone and icing sugar in a large bowl until soft peaks form.
2. Place coffee in a shallow bowl. Working with 1 biscuit at a time, dip 8 biscuits into coffee, then arrange over base of a 3L rectangular dish (20x30cm base). Top with one-third of the cream mixture, then crumble over 2 meringues. Repeat layers, finishing with cream. Reserve remining 4 meringues.
3. Refrigerate, covered, for 4 hours or overnight, or until layers soften.
4. Break remaining meringues and arrange over top of cream. Top with strawberries. Serve dusted with cocoa powder.
