Tiramisu Pizza

By: Gozney
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Ingredients

100ml vanilla custard 50g mascarpone 60ml coffee liqueur (we used Mr Black) 50g egg white 100g caster sugar Dark chocolate to grate over pizzaChocolate coated coffee beans50ml caramel spread/sauce 4 x 250g pizza dough balls (check out our simple pizza dough recipe)

Instructions

Prevent your screen from going dark as you follow along.

Brought to you by full-time pilot and the master of dessert pizzas, Luke Marazzi aka @the.pizza.pilot, this caffeine-infused Tiramisu Pizza recipe features espresso liqueur, vanilla custard, caramel sauce and chocolate coated coffee beans, fired up in Roccbox – we can confirm it tastes incredible.

 

For the Italian Meringue

  • In a small pan, combine 25ml of your chosen coffee liqueur with the caster sugar.
  • Put the egg whites into a stand mixer with a whisk attachment and turn on at medium speed until the whites are just starting to bubble.
  • Bring the sugar mix up to 120°C over the hob (check with a sugar or instant read thermometer) then pour slowly into the stand mixer.
  • Turn the stand mixer up to full speed and keep whisking until the mixture is room temperature.
  • Store in the fridge until needed.

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    For the Custard Base and Caramel Sauce

  • Fold the mascarpone into the vanilla custard, add 25ml of coffee liqueur and mix through until combined and then set aside.
  • In a bowl, mix the salted caramel spread with 10ml coffee liqueur (or more to taste).

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    For the Pizza

  • Open a pizza dough ball (check out our simple pizza dough recipe here) and spread the custard mix out as you would with a tomato sauce.
  • Bake in your Roccbox or Gozney Dome at 430°C for around 90 seconds until cooked, rotating throughout, and then remove from the oven.
  • Spoon or pipe 4 meringue balls onto the pizza.
  • On your pizza peel, flash the pizza back under the flame for a few seconds until the meringue colours, like a toasted marshmallow.
  • Scatter with chocolate coffee beans, drizzle with Mr Black infused caramel sauce and finish with a heavy grating of good quality dark chocolate (at least 70%).

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