Tiramisu..... with something extra!

CINNAMON MERINGUE WITH TIRAMISU FILLING

(8 Portions)

MERINGUE

5 egg whites
1 cup sugar
1 t vanilla essence
½ t cinnamon
1 t white or brown vinegar (I use brown)
One packet fresh or frozen raspberries and blueberries for garnish
Fresh mint or lavender for garnish

Beat the egg whites until stiff peaks form.
Add the sugar gradually.
Add the vanilla, cinnamon and the vinegar.
Line a large spring form tin with wax paper on the bottom and on the sides
Spoon the meringue mix into the tin and spread the mixture out.
Bake it at 100°C for 75 minutes.
Remove from oven and let it cool down. Turn it upside down on a serving plate once it is cold.


TIRAMISU FILLING

3 egg yolks
40g Castor sugar
15ml sherry
15ml Kahlua liqueur
180ml cream
20 Boudoir biscuits
125ml strong black coffee (1t coffee powder for ½ cup water)

Beat the egg yolks and sugar in a mixer until light and spongy
Add the alcohol.
Beat the cream until stiff peaks form.
Fold the cream mix into the egg mixture
Soak the biscuits in the coffee and place half of it in a dish
Add some of the egg mixture on top. Finnish with another layer of biscuits and the egg mix. Refrigerate for 2 hours to set

This can be made two days in advance

HOW TO ASSEMBLE

Spoon large dollops of the Tiramisu onto the meringue just before serving. Top with the frozen raspberries and blueberries and a few sprigs of lavender or mint.

Try it... it's o so yummy!